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

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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).

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Questions

How hot should the oil be for Peek Gai Tod Thai Fried Chicken Wings?

For Peek Gai Tod Thai Fried Chicken Wings, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

How do I know when Peek Gai Tod Thai Fried Chicken Wings is done?

Go by the cues in the method rather than the clock. Step 5: cook until deep golden brown. A reading of 165 F on a thermometer settles it.

Can I skip the searing in Peek Gai Tod Thai Fried Chicken Wings?

Step 5 reads: "Fry the wings in batches without crowding, for 10 to 12 minutes, turning occasionally, until deep golden brown." You can, but you give up flavor. The browning in step 5 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of oyster sauce in Peek Gai Tod Thai Fried Chicken Wings?

The entry for Peek Gai Tod Thai Fried Chicken Wings calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

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

Yes. The gluten in Peek Gai Tod Thai Fried Chicken Wings is 2 tbsp oyster sauce, 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Is Peek Gai Tod Thai Fried Chicken Wings low-carb?

A serving of Peek Gai Tod Thai Fried Chicken Wings carries 7 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 35 percent of the budget; against a moderate 100 g low-carb day it is 7 percent.

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