Peek Gai Tod Recipe
Recipe information
Make Peek Gai Tod in just 30m. 4 fried chicken wings in your choice of tamarind glaze or northern laab spices
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Ingredients
Chicken Wings
Preparation and Cooking
1. Prepare the Chicken Wings
In a large bowl, season the chicken wings with salt and black pepper. In another bowl, mix the all-purpose flour and cornstarch together.
2. Coat the Wings
Dredge each chicken wing in the flour-cornstarch mixture, shaking off the excess.
3. Fry the Wings
In a deep pan, heat the vegetable oil over medium heat. Fry the chicken wings in batches until golden brown and cooked through, about 8-10 minutes. Remove and drain on paper towels.
4. Make the Tamarind Glaze
In a saucepan over medium heat, combine tamarind paste, brown sugar, soy sauce, and lime juice. Stir until the sugar is dissolved and the mixture thickens slightly, then remove from heat.
5. Prepare Northern Laab Spice Mix
In a bowl, combine ground rice, ground chili flakes, fish sauce, fresh mint leaves, and fresh cilantro leaves. Mix well.
6. Serve
Toss the fried chicken wings in either the tamarind glaze or the northern laab spice mix before serving.
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