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.
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.