Peek Gai Tod Nam Pla (thai Spicy Chicken Wings)
Peek Gai Tod Nam Pla is a popular Thai dish featuring crispy and flavorful chicken wings marinated in a spicy and tangy sauce. This dish is perfect for those who love a little heat in their meals.
Ingredients
- 12 chicken wings
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons Sriracha sauce
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- Vegetable oil for frying
- Sesame seeds and chopped cilantro for garnish
Instructions
- In a bowl, mix soy sauce, fish sauce, Sriracha sauce, garlic, brown sugar, and ginger. Add the chicken wings to the marinade and let them sit for 30 minutes.
- In a separate bowl, combine the flour and cornstarch. Dredge the marinated chicken wings in the flour mixture, shaking off any excess.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken wings in batches until they are golden and crispy, about 8-10 minutes per batch.
- Transfer the fried chicken wings to a paper towel-lined plate to drain any excess oil.
- Garnish with sesame seeds and chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Bowl Skillet Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Peek Gai Tod Nam Pla with a side of sticky rice and a refreshing cucumber salad.
Tips & tricks
For extra spiciness, add more Sriracha sauce to the marinade. Adjust the heat level according to your preference.
Cost
$10