Ever since I am back from my recent Bangkok trip, I am obsessed with fried chicken. I go around ordering different versions, from restaurants to hawker to fast-food. After awhile, it seems like I am sublimely in search of something more than fried chicken, but rather the memories it evokes. The happiness, warmth and joyful experience of eating a good fried chicken.
Nostalgic and fine reality of hunger satisfied; and it is all one.
There are many versions of homemade yummy fried chicken. Recipes from generations, from the local prawn paste marinated version to indonesian style smashing chicken and my new favourite, Peek Gai Todd, Thai style fried chicken. Having a fried chicken is like eating down memory lane. The smell of chicken skin crisping up in a wok of oil turning golden with time. Each bite, you'll always remember someplace, someone, somewhere, always joyous moments of indulgence.
Peek Gai Todd, Thai fried chicken wings recipe.
10 chicken wings
Oil for deep frying
2 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon light soy sauce
½ teaspoon White pepper
2 teaspoon sesame oil
In the pestle and mortar
3 stalks lemongrass (the white part)
4 clove garlic
1 knob of ginger
2 teaspoon palm sugar or caster sugar
2 tablespoon cornstarch
2 tablespoon rice flour
1 teaspoon baking soda
Toss and rub the chicken wings with marinate mixture and paste from pestle and mortar in a ziploc bag and let marinate in the fridge for at least 4 hours. (I marinate them overnight).
When you're ready to fry, heat oil in a wok or large pan. Crack an egg and all the flour mix to the marinated chicken until they form a somewhat watery thin batter. Fry immediately in hot oil until golden brown. Do not overcrowd the wok and flipping the wings as little as possible.
So, there you have it, a perfect and crispy Thai fried chicken recipe. Enjoy!
-Till next post, ss.