Crispy fried chicken wings with Thai dressing

Crispy fried chicken wings with Thai dressing

Chicken wings with Thai pickled shallot dressing of fish sauce and  lime. Crispy crust blend plain and sticky rice flours. All traditional ingredients but fusion assembly. Coriander/cilantro garnish.

Directions:

Coat the chicken wings in a blend of 2/3 rice flour and 1/3 sticky rice flour then deep fry.

Make the dressing by soaking sliced shallot and garlic  for at-least 15min or overnight in lime juice, fish sauce and fresh cut chill and a pinch of sugar.  (Use the Glass noodle salad recipe from my Thai cookbook; a similar pickling with vinegar is in my Vietnamese cookbook — “Chicken Salad with Mint”.).

Arrange cooked wings on platter and top with pickled onion and garlic, plus sauce.  Garnish with coriander to finish.

 

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One Response to “Crispy fried chicken wings with Thai dressing”

  1. melanierichieSeptember 26, 2013 at 3:42 am #

    I find this meal easy to prepare. This is a lot like an inspired meal that I cooked yesterday. I love creating dishes made of chicken and create an innovated variety for meat lovers like me.

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