Thai-style fried fish sauce wings with Thai sweet chilli sauce
These wings pay homage to the legendary fish sauce wings from London’s Smoking Goat, with their deeply umami marinade and crispy, airy batter. The wings are fried to golden perfection and served with extra Encona Thai Sweet Chilli Sauce for dipping.
Ingredients
Metric
Imperial
For the chicken wing marinade
- 1kg chicken wings, tips removed and jointed
- 200ml of Encona Thai Sweet Chilli Sauce
- 2 tbsp of fish sauce
- 1 tsp Thai 7 spice seasoning
- 1 tsp ground turmeric
- 1 tsp ground fenugreek
- 1 tsp paprika
- 1 tbsp of Thai red curry paste
- 1 lemongrass stalk, smashed
- 2 red chillies, finely sliced
- 1 bunch of coriander, finely chopped
- 1 tbsp of soy sauce
- 2 lemons, juiced
- salt and pepper to season
- 1l vegetable oil, for frying
For the batter
- 200g of plain flour
- 100g of rice flour
- 100g of potato flour
- 1 tsp bicarbonate of soda
- 600ml of sparkling water
For the garnish
- 3 shallots, finely sliced
- 2 spring onions, finely sliced lengthwise
- 1 handful of toasted peanuts, roughly chopped
- 50ml of Encona Thai Sweet Chilli Sauce, for dipping
Method
In a bowl, combine the chicken wings with all the marinade ingredients except for the vegetable oil. Cover and marinate for at least 1 hour
- 1kg chicken wings, tips removed and jointed
- 200ml of Encona Thai Sweet Chilli Sauce
- 2 tbsp of fish sauce
- 1 tsp Thai 7 spice seasoning
- 1 tsp ground turmeric
- 1 tsp ground fenugreek
- 1 tsp paprika
- 1 tbsp of Thai red curry paste
- 1 lemongrass stalk, smashed
- 2 red chillies, finely sliced
- 1 bunch of coriander, finely chopped
- 1 tbsp of soy sauce
- 2 lemons, juiced
- salt and pepper to season
Once ready, heat the vegetable oil to 180°C
- 1l vegetable oil, for frying
Meanwhile, whisk together the flours, bicarbonate of soda and fizzy water to make a light batter
- 200g of plain flour
- 100g of rice flour
- 100g of potato flour
- 1 tsp bicarbonate of soda
- 600ml of sparkling water
Dip the marinated wings into the batter, let any excess drip off, and then fry in batches for 6–8 minutes or until deeply golden and crispy. Drain on kitchen paper
Serve with shallots, spring onions, peanuts and extra sweet chilli sauce
- 3 shallots, finely sliced
- 2 spring onions, finely sliced lengthwise
- 1 handful of toasted peanuts, roughly chopped
- 50ml of Encona Thai Sweet Chilli Sauce, for dipping
Brought to you by Encona Sauces
Brought to you by Encona Sauces
Brought to you by Encona Sauces
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
