Recipe 02

Timings

Prep Time – ZZ

Cook Time – XX

TOTAL TIME – YY

INGREDIENTS

• 3 tbsp Gogi tempura flour

• 6 tbsp rice flour

• 10 tbsp water

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1 tbsp fish sauce

• 2 pounds chicken wings

• 1/4 cup chicken dipping sauce (Nam Jim Gai)

• 1 cucumber (optional)

INSTRUCTIONS 

1. Fill a large pot or wok with canola oil about 3/4 inch deep. Turn the heat on to medium-high and allow the oil to heat up while preparing the chicken.

2. Place your chicken wings in a bowl and rinse thoroughly with running water. Pour off any remaining water. Add the fish sauce. Using a fork, poke the chicken wings to allow the fish sauce to permeate the skin. Set aside to prepare the batter.

3. Combine all dry ingredients for the batter (Gogi flour, rice flour, salt, baking soda), then add water. Mix until the batter is smooth without lumps.

4. Once your oil is ready for frying, coat your marinated chicken wings with the batter and place in the hot oil. Allow to fry for 12-15 minutes until the chicken is thoroughly cooked and the outside is a crisp golden brown. Take the chicken wings out and place on a paper towel lined plate.

5. Serve with a side of cucumber slices and chicken dipping sauce. Enjoy!