Description
A little bit of Thai flavor in a hot wing!
Ingredients
- FOR THE CHICKEN:
- 1 quart Vegetable Oil, For Frying
- 1 cup Rice Flour
- 1 cup Flour
- 2 teaspoons Kosher Salt
- 2 teaspoons Garlic Powder
- ½ teaspoons Coriander
- ¼ teaspoons Cayenne Pepper
- 2-½ pounds Chicken Wings (tips On)
- FOR THE PEANUT SAUCE:
- 1 Red Fresno Chil, Minced
- 2 cloves Garlic, Minced
- 2 Tablespoons Fresh Ginger, Finely Minced Or Grated
- ⅛ cups Green Onions, Thinly Sliced
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Peanut Butter
- 2 Tablespoons Soy Sauce
- 1-½ Tablespoon Sesame Oil
- ½ cups Coconut Milk
Preparation
1. In a large heavy pot, start heating a quart of oil. Put a thermometer in the oil, and start bring the temperature up to 375 F.
2. While you are waiting for the oil to heat up, combine all of the dry ingredients (everything else on the chicken list except the chicken) in a large shallow dish.
3. Rinse the chicken well and shake the extra water off. Dredge the chicken through the flour and set aside on a platter.
4. When the oil has come up to temperature, add half of the chicken and stir every so often while the chicken is frying. This will take roughly 12 minutes. Make sure the oil stays at the right temperature, adjusting the flame if needed.
5. While the chicken is frying, make the sauce. Combine all of the sauce ingredients in a blender and puree until smooth. Transfer the sauce to a large bowl.
6. When the chicken is finished frying, transfer the chicken to paper towels to drain for a second. Start the second batch of chicken wings.
7. When all of the chicken is fried and drained put it into the bowl with the sauce and toss with the sauce. Eat while hot!
