Photograph of the finished Crispy Chicken Tossed in Thai Seasoning

Vietnam · Gà chiên giòn xóc vị Thái

Crispy Chicken Tossed in Thai Seasoning

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken wings Chicken wings 3.5 lb
  • Photograph of Sour tamarind Sour tamarind 7.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Palm sugar Palm sugar 2.8 oz
  • Photograph of Lime Lime 4
  • Photograph of Dried chillies Dried chillies 1.4 oz
  • Photograph of Cornstarch Cornstarch 7.1 oz
  • Photograph of Oil Oil 5 ⅓ cups
  • Photograph of Roasted peanuts Roasted peanuts 4.9 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the chicken wings with salt and pepper for 30 minutes, then coat them with cornstarch and pat dry.
  2. 2 Fry in oil at 170 degrees for 8 minutes, then fry again at 190 degrees for 90 seconds until the crust is crispy.
  3. 3 Mix fish sauce with palm sugar, lime juice, and crushed roasted dried chili peppers to make Thai tamarind sauce.
  4. 4 The sauce should be thick and cooled before tossing; if the sauce is hot and runny, the crust will become soggy.
  5. 5 Toss the chicken in the sauce in a large bowl for exactly 20 seconds.
  6. 6 Sprinkle with crushed roasted peanuts and shredded sawtooth coriander, then serve immediately.

With an appliance

  • Air fryer 40 min

    Step 2: Spray evenly with oil, then steam in a hot air pot at 200 degrees for 20 minutes, flipping at minute 11.

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