|Nutritional Guidelines (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 61g||78%|
|Saturated Fat 18g||89%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 6mg||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fried chicken recipes can vary widely based on the marinade, batter, and seasonings. For Thai fried chicken, all you need is flavorful fish sauce and a little flour. By using chicken wings, you're guaranteed crispy, succulent chicken in no time.
Fish sauce may smell a little funky, but it adds tons of salty, umami flavor to dishes like these fried chicken wings. For frying, we recommend rice bran oil for its light flavor and high burning point. If you can't find it, feel free to substitute with canola oil or another neutral, high-heat oil.
Hot oil is very important to achieve beautifully golden and crispy fried chicken. If you fry the chicken in oil that is not hot enough, the chicken will end up holding onto the oil, giving it a soft texture and oiliness. Adding the wings slowly and cooking in batches are the keys to keeping the oil nice and hot. Another tip is to give the oil time between batches to reach sufficient heat again to ensure consistent frying.
These Thai fried chicken wings are a great appetizer. Or make rice and a Thai salad to go along with them for a dinner.
1 pound chicken wings
1/4 cup fish sauce
1/4 cup plus 2 tablespoons all-purpose flour, divided
Rice bran oil, for frying
1/2 cup thinly sliced shallots
Gather the ingredients.
Pat the chicken wings dry with a paper towel.
In a large bowl, add the chicken wings, and pour the fish sauce over them. Make sure that every piece of chicken is coated in the fish sauce by tossing the wings with your hands. Let rest to marinate for 15 minutes.
Add 1/4 cup of the all-purpose flour to the bowl and mix well so that the flour coats all of the chicken wings.
Use a pot with high sides and pour in rice bran oil until there is at least 1 1/2 inches of oil in the pot. Heat over medium-high heat to 350 F.
Add about half of the chicken wings piece by piece to avoid crowding. Fry for 8 to 10 minutes. Make sure that all sides of the chicken fry evenly until you get a beautiful golden color on the wings.
While the chicken is frying, prepare a plate with some paper towels and leave it close to the pot. Once cooked, remove the fried chicken from the oil and let it rest on the plate.
Fry the remaining chicken wings and remember not to overcrowd the pot. Remove the chicken from the oil and let it rest on the lined plate.
Toss the shallots on a plate with the remaining all-purpose flour and fry them in the hot oil.
Once the onions have turned golden, remove them from the oil with a slotted spoon and scatter over the chicken wings.