Thai-Style Fried Chicken Wings with Lemongrass
Crispy, juicy, fragrant and very tender - these fried chicken wings are a treat! The cooking oil is heavily infused with the fragrance of kaffir lime leaves and smashed lemongrass. Garnished with fresh red chilli and red onions for a fresh taste and spicy kick, this chicken wings dish is perfect for a fuss-free family meal.
Equipment
- Mixing Bowl
- Stainless Steel Pan
- Cooling Rack
- Large strainer
- Wooden Chopsticks
- Food Tongs
Ingredients
- 1/2 tbsp salt
- 8 pieces chicken wings, large
- 40 g crispy flour, homemade, substitute with tempura flour
- 25 g crispy flour, homemade, optional. Substitute with tempura flour
- 1 red chilli, cut into strips
- 1 red onion, small, peeled & sliced
- 10 g Kaffir Lime Leaves, cut into half, omit if not available
- 4 stalks lemongrass, large, cut into 3 and sliced into long, thin strips
- 25 ml water
- 1 kg cooking oil, deep frying
Instructions
- Rub the chicken wings with 1/4 tbsp of salt to marinate. Rub another 1/4 tbsp of salt into the chicken wings.
- Break the egg into the mixing bowl and rub it evenly. Add 25g of crispy flour and coat the wings evenly as well.
- If the consistency is too runny, add another 25g of flour to thicken it. Leave the wings aside for 10 to 15 minutes to marinate.
- Cut the Kaffir Lime Leaves into half and set aside.
- Cut the lemongrass into threes. Slice the lemongrass thinly and add them into the mortar.
- Pound the lemongrass for about 2-3 minutes, or until they are thoroughly smashed and very fragrant. Remove them from the mortar and toss them with 15g of crispy flour and 25ml of water. Set aside.
- Pour all the cooking oil into a stainless steel pan over medium high heat. Wait for about 8 minutes, or until an inserted wooden cooking chopsticks forms bubbles in the oil.
- Add all the Kaffir lime leaves into the hot oil. Fry them for 2 minutes, or until they become very crispy. Remove them with a strainer, and set them aside on a cooling rack to drip off excess oil.
- Add all the lemongrass and fry for 2 minutes, or until crispy and golden brown. Remove them all with a strainer, shaking off excess oil and set aside to drip.
- Carefully add the chicken wings into the oil until fully submerged. Cook them for about 8 minutes, or until fully cooked at the bottom.
- Turn the wings to the other side and cook for 8 minutes.
- Remove them from the oil and place on the cooling rack as well. Let it rest on the cooling rack to drip off the excess oil.
- Meanwhile, sprinkle the serving plate with Kaffir lime leaves, red onions and red chillies. Then, place the fried chicken on the serving plate, and serve with white rice.
Notes
Tips
- Rub the chicken wings with salt twice for even marination.
- Ensure the kaffir lime leaves are fully dry before adding them to the hot oil to prevent oil splashes.
- Thinly slice and thoroughly smash the lemongrass to weaken the fibres.
- The oil is hot enough once bubbles form at the tip of inserted cooking wooden chopsticks.
- Cook the chicken wings in batches if the pan is not wide enough.
- Do not turn the chicken wings once they are submerged in the oil until they are fully cooked at the bottom.
- As with all fried dishes, it's best enjoyed immediately after cooking. Refrigeration and freezing are not recommended for this recipe.
- The nutritional value does not include the serving of rice.
- Watch the video to see how I made it exactly!
Nutrition
Calories: 730kcalCarbohydrates: 23gProtein: 29gFat: 62gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 114mgSodium: 813mgPotassium: 731mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 1mgCalcium: 46mgIron: 5mg
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