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Gai Saab Recipe

Name: Nohra Thai Kitchens Gai Saab Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 kg chicken wing sections (drumettes + flats); 1.5 tsp salt; 0.75 tsp ground black pepper; 1 tsp garlic powder; 1 tbs fish sauce; 1 tbs fresh lime juice (for marinade); 1 cup all-purpose flour; 0.5 cup cornstarch; 0.5 tsp baking powder; 1 tsp paprika; 0.25 tsp cayenne pepper; 3 tbs cold water (for batter); 1 l neutral oil for deep frying (vegetable, canola, or peanut); 6 cups mixed salad greens (lettuce, mizuna, or similar); 0.5 cup fresh mint leaves, roughly chopped; 0.5 cup fresh cilantro leaves, roughly chopped; 1 medium thinly sliced shallot or red onion; 1 medium cucumber, thinly sliced (optional); 1 cup cherry tomatoes, halved (optional); 2 tbs toasted rice (khao khua) or toasted sesame seeds; 4 tbs fresh lime juice; 2 tbs fish sauce; 2 tsp granulated sugar; 0.5 cup fresh mint leaves, finely chopped; 0.25 tsp freshly ground black pepper; 1 medium fresh chili (bird's eye or serrano), thinly sliced; 1 tsp lime zest (optional, for extra brightness); 1 tsp neutral oil (optional, to mellow dressing); 4 pieces lime wedges; 4 pieces extra mint sprigs

Inspired by Nohra Thai Kitchen

Time1h

Serves4

Delicious chicken wing 'salad' includes Phen's famous breaded wings accompanied by a tangy dressing of mint and lime

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Ingredients

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Breaded Chicken Wings

3 1/3 lb (1.5 kg) chicken wing sections (drumettes + flats)

1 1/2 tsp Celtic sea salt

3/4 tsp ground black pepper

1 tsp Watkins garlic powder

1 tbs Fish sauce

1 tbs fresh lime juice (for marinade)

1 cup 00 bread flour

1/2 cup Cornstarch

1/2 tsp Baking powder

1 tsp Watkins paprika

1/4 tsp Cayenne pepper

3 tbs cold water (for batter)

4 1/4 cup (1 l) neutral oil for deep frying (vegetable, canola, or peanut)

Salad Components

6 cups mixed salad greens (lettuce, mizuna, or similar)

1/2 cup fresh mint leaves, roughly chopped

1/2 cup fresh cilantro leaves, roughly chopped

1 medium thinly sliced shallot or red onion

1 medium cucumber, thinly sliced (optional)

1 cup cherry tomatoes, halved (optional)

2 tbs toasted rice (khao khua) or toasted sesame seeds

Mint-Lime Dressing (Tangy)

4 tbs Fresh lime juice

2 tbs Fish sauce

2 tsp granulated sugar

1/2 cup fresh mint leaves, finely chopped

1/4 tsp freshly ground black pepper

1 medium fresh chili (bird's eye or serrano), thinly sliced

1 tsp lime zest (optional, for extra brightness)

1 tsp neutral oil (optional, to mellow dressing)

Garnish & Serve

4 pieces Lime wedges

4 pieces extra mint sprigs

Method

Breaded Chicken Wings

Prep and marinate wings

Pat chicken wing sections dry with paper towels. Place in a bowl and toss with 1.5 tsp salt, 0.75 tsp black pepper, 1 tsp garlic powder, 1 tbsp fish sauce, and 1 tbsp lime juice. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to allow flavor to penetrate.

Make breading

In a shallow wide bowl or tray, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp paprika, and 1/4 tsp cayenne. Keep cold water nearby.

Coat wings

After marinating, drain any excess liquid from the wings. Add 3 tbsp cold water to the flour mixture and stir briefly to create a slightly damp, coarse coating (batter should cling but not be runny). One by one, toss wings in the mixture to coat evenly, pressing the mix onto the skin to form a craggy crust. Shake off excess.

Heat oil and fry

Pour neutral oil into a heavy pot or deep fryer to a depth of about 3–4 inches (approximately 1 L) and heat to 175°C (350°F). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and internal temperature reaches 75°C (165°F). Transfer to a rack or paper towel–lined sheet to drain. For extra crispness, rest 3–4 minutes and fry a second time at 190°C (375°F) for 1–2 minutes until deeply golden and extra-crispy. Drain and keep warm.

Salad Components

While wings are resting or cooling slightly, prepare salad base. In a large bowl combine 6 cups mixed salad greens, 1/2 cup chopped fresh mint leaves, 1/2 cup chopped cilantro, thinly sliced shallot (or red onion), sliced cucumber, and halved cherry tomatoes (if using). Toss gently to combine.

Sprinkle 2 tbsp toasted rice or toasted sesame seeds over the greens but reserve some for final garnish.

Mint-Lime Dressing (Tangy)

Make dressing

In a small bowl whisk together 4 tbsp fresh lime juice, 2 tbsp fish sauce, and 2 tsp granulated sugar until sugar dissolves. Stir in 1/2 cup finely chopped fresh mint, 1 thinly sliced fresh chili, 1 tsp lime zest (optional), 1/4 tsp freshly ground black pepper, and 1 tsp neutral oil if using. Taste and adjust balance — add a little more sugar to soften, more fish sauce for saltiness, or more lime for brightness.

Assemble & Serve

Toss the warm breaded wings with about half of the dressing in a large bowl so the heat slightly softens the herbs and helps the dressing cling. You may also serve the wings whole on top of the salad and drizzle dressing over.

Arrange the dressed salad greens on a serving platter or individual plates. Top with the warm breaded wings, scatter remaining toasted rice or sesame seeds, and garnish with extra mint sprigs and lime wedges. Serve immediately while wings are hot and crisp.