Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Thai cuisine classics with a shot at a peanut sauce chicken wing, which (if that sounds a little wild to you) then you are correct, because are...a lot of strange things going on in this recipe. Let me explain. For those unfamiliar, the sweet and savory peanut sauce is a quintessential element to south east asian cuisine). Most often you may come across this iconic sauce served as a side with things like chicken satay skewers, fresh spring rolls, and other small appetizer plates. Not long ago while we were assembling our Woo Can Cook recipe for a Thai chicken satay skewer though, it did occur to me that a Thai peanut sauce contains basically all of the elements that we need in order to create a fried chicken glaze (with just a handful of small tweaks) so, here we are. Making chicken wings again. 

For our version today we're going to be borrowing pretty heavily from our chicken satay recipe to make use of what I would personally describe as...the best peanut sauce that I've ever had, assembled using a combination of red curry paste, coconut milk, palm sugar and fish sauce, amongst other things. Then to pair with this, we're going to assemble a lightly battered potato and corn starch chicken wing, done with a double fry for the crispiest chicken wing that you will ever have. Hope you try it. 

 

Serves 2-3

INGREDIENTS 

  • 24 chicken wings

  • 64 oz fryer oil

INGREDIENTS (chicken marinade)

  • 4 cloves garlic

  • 1 inch ginger

  • 1 shallot

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp fish sauce

  • 4 tbsp palm sugar

  • 1/4 cup coconut milk

  • 1/2 tsp turmeric

  • 1/2 tsp cumin powder

  • 1 tbsp red curry paste

INGREDIENTS (peanut sauce)

  • 1/2 cup reserved chicken marinade

  • 1/4 cup peanut butter

  • 1 lime (juice)

  • 1/4 cup boiling water

INGREDIENTS (batter)

  • 1/2 cup corn starch

  • 1/2 cup potato starch

  • 1/2 tsp baking soda

PREP

  • CRUSH and mince 4 cloves of garlic, set aside

  • MINCE the ginger, set aside

  • MINCE the shallot, set aside

  • COMBINE all chicken marinade ingredients, then reserve 1/2 cup in a separate bowl

  • COMBINE reserved chicken marinade with remaining peanut sauce ingredients, whisk to combine and set aside

  • COMBINE the marinade with the chicken wings in a large ziplock bag, then let marinate for 30 minutes

  • COMBINE all batter ingredients, set aside

  • DREDGE the wings in the batter, set aside

ON THE STOVE

  • HEAT the fryer to 350F, then fry the wings 10-12 at a time for 1-2 minutes, then remove to dry rack to cool

  • REHEAT the fryer to 350F, then fry the wings a second time 3-5 minutes until golden brown and remove to a dry rack to cool

  • REMOVE the fryer oil, reheat the wok over medium heat, then add the peanut sauce mixture

  • REDUCE the peanut sauce mixture for 5-7 minutes until a thickened glaze forms

  • REMOVE from heat, then add the wings and toss to combine

 

tagged peanut sauce, thai chicken, thai fried chicken, peanut sauce chicken wings, thai food, thai recipe, woo can cook