Pik Gai Tod (lao-style Chicken Wings)

Pik Gai Tod is a popular Lao-style chicken wings dish that is crispy, flavorful, and perfect for sharing with friends and family. The wings are marinated in a delicious blend of Lao spices and then deep-fried to perfection.

Gluten Free Dairy Free Appetizer Lao Lao Cuisine Chicken Wings
Pik Gai Tod (lao-style Chicken Wings)

Ingredients

  • 12 chicken wings
  • 1/4 cup fish sauce
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • Oil for frying

Instructions

  1. In a large bowl, mix the fish sauce, garlic, soy sauce, oyster sauce, sugar, and black pepper. Add the chicken wings to the marinade and toss to coat. Let marinate for at least 1 hour, or overnight for best results.
  2. In a separate bowl, mix the flour and cornstarch. Dredge the marinated chicken wings in the flour mixture, shaking off any excess.
  3. Heat the oil in a deep fryer or large pot to 375°F (190°C). Fry the chicken wings in batches for 10-12 minutes, or until golden brown and crispy. Drain on paper towels.
  4. Serve the Pik Gai Tod hot, with your favorite dipping sauce and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Deep-frying

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
10g
Fat
15g

Supplies

Large bowl Deep fryer or large pot Tongs Paper towels

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving suggestions: Serve with a side of sticky rice and a refreshing papaya salad.

Tips & tricks

Tips: Make sure the oil is hot enough before frying the chicken wings to ensure a crispy exterior.

Cost

$10