Peek Gai Tod Thai Fried Chicken Wings

Name: Peek Gai Tod Thai Fried Chicken Wings
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 lbs chicken wings, split at joint; 2 lemongrass stalks, minced (bottom 4 in); 4 garlic cloves, minced; 3 tbsp fish sauce; 2 tbsp oyster sauce; 2 tbsp soy sauce; 2 tsp granulated sugar; 1 tsp black pepper; 6 tbsp cornstarch; 6 tbsp rice flour; 6 cups vegetable oil (for deep frying); 1/2 cup Thai sweet chili sauce (for serving)

Crispy Thai fried chicken wings marinated in lemongrass, garlic, fish sauce, and oyster sauce, fried to a shatteringly crunchy golden shell. A beloved Thai street-food snack, perfect with cold drinks.

60 minMediumServes 4520 cal/serving

ThaiAppetizerStovetopStandardHigh ProteinLow CarbDairy-FreeLow-SodiumPork-Free

Ingredients

3 lbs chicken wings, split at joint
2 lemongrass stalks, minced (bottom 4 in)
4 garlic cloves, minced
3 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp soy sauce
2 tsp granulated sugar
1 tsp black pepper
6 tbsp cornstarch
6 tbsp rice flour
6 cups vegetable oil (for deep frying)
1/2 cup Thai sweet chili sauce (for serving)

Instructions

1

In a large bowl, combine 2 minced (bottom 4 in) lemongrass stalks, 4 minced garlic cloves, 3 tbsp fish sauce, 2 tbsp oyster sauce, 2 tbsp soy sauce, 2 tsp granulated sugar, and 1 tsp black pepper. Mix well to form a marinade.
2

Add 3 lbs split at joint chicken wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
3

When ready to fry, mix 6 tbsp cornstarch and 6 tbsp rice flour together in a large bowl. Remove the wings from the marinade, letting excess drip off, then toss in the flour mixture until well coated.
4

Heat 6 cups vegetable oil (for deep frying) in a wok or deep heavy pot over medium-high heat to 350°F (175°C).
5

Fry the wings in batches without crowding, for 10 to 12 minutes, turning occasionally, until deep golden brown. Check that the internal temperature reaches 165°F (74°C).
6

Transfer to a paper-towel-lined rack. Serve hot with 1/2 cup Thai sweet chili sauce (for serving).

Questions

Can I make Peek Gai Tod Thai Fried Chicken Wings gluten-free?

Yes. The gluten in this entry is 2 tbsp oyster sauce, 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Peek Gai Tod Thai Fried Chicken Wings keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Peek Gai Tod Thai Fried Chicken Wings?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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