Bangkok Double Fried Wings with Sticky Tamarind Sriracha
Get ready to cook
Method:
1. Preheat frying oil to 160°C. Coat chicken wings with potato starch.
2. Deep fry wings for about 7 mins; remove and set aside.
3. Raise oil temperature to 180°C and return wings to fry for a further 3-4mins or until cooked and golden brown. Place on paper towels to drain.
4. In a sauce pan, add Sweet Tamarind and sriracha; mix well and simmer until syrupy. Toss in the wings and coat well.
5. Garnish and serve.
Ingredients:
400g Sweet Tamarind Sauce
50g sriracha chilli sauce
30 chicken wings
300g potato starch or cornstarch
30g sesame seeds, to garnish
30g sliced spring onion, to garnish
Photo Credit: Jeffreyw - Creative commons
About this dish
30 wings
2 Medium
Serves:
Sweet Tamarind Sauce
Chilli Rating:
Product:
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