Thai Style Fried Chicken Wings and Salad

My kids absolutely adore wings, all kinds of wings. Spicy, gingery, with ketchup, maybe some mayonnaise to dunk in. But you get the point right? So you can imagine that when I make a batch or two of these bad boys even before I start cooking, I have two hungry little monsters tugging and shouting with excitement for wings. Honestly. I can’t blame them, they are so darn good – juicy on the inside and crunchy on the outside. Just the way wings should be. 

Ingredients

  • 4 garlic cloves, chopped
  • 10 white peppercorns, crushed
  • 2 birds eye chillies, chopped
  • 1 small onion, chopped
  • 4 tablespoons cornflour
  • 2 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • Breadcrumbs like panko
  • 8 chicken legs or drumsticks
  • Vegetable Oil for deep frying
  • Sweet chili sauce for serving

Instructions

  • In a bowl, combine garlic, white peppercorns, cornflour, chillies, onion, fish sauce and soy sauce. Pour this over the chicken wings. With a knife score the chicken to allow the mixture seep in. Leave overnight or for at least 2 hours in the fridge.

  • Take the chicken out, pour breadcrumbs in a clean plate and roll each piece in the breadcrumbs.

  • Fry the chicken in batches until golden and crisp.

  • Serve with sweet chilli sauce and a simple salad of lettuce, carrot, sweet corn, tomatoes and cucumber. Sprinkle black pepper over the salad.

Tip: For a super easy salad dressing, combine olive oil and mixed herbs. Stir and pour over the salad. Don’t forget to grind some black pepper over too. 

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