Peek Gai Tod Nam Pla

Peek Gai Tod Nam Pla Recipe

0 Rating

About Peek Gai Tod Nam Pla Recipe:

These chicken wings have 3 ingredients, yet they are some of the most addictive, munchy wings ever! This is a classic Thai appetizer, popular especially when people have a cold beer in their hands! Salty, crispy, and so satisfying. Try this recipe as a starter for your next party or as an evening snack for kids.

... Read More
  • 1 Hr
  • 5 Ingredients
Adjust Servings :

Ingredients for Peek Gai Tod Nam Pla Recipe

  • As required For Peek Gai Tod Nam Pla
  • 1 pound chicken wing flats
  • 1.50 tablespoon fish sauce
  • 1/2 teaspoon ground white pepper
  • 1/4 cup 1/3 rice flour
  • 3g Fat(5.94%)
  • 10g Protein(18.87%)
  • 38g Carbs(70.28%)
  • 2g Fiber(4.23%)
  • Other(0.69%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Peek Gai Tod Nam Pla Recipe

step 1


Place the chicken pieces in a zip-lock bag and toss them with the fish sauce and let them seep in for at least half an hour.

step 3


Remove the wings from the marinade and pat them dry with a towel. Sprinkle ground pepper everywhere the wings and press it onto the skin.


Lay the wings in one layer on a plate and sift rice flour equally over them, then flip the wings and sift the flour over the opposite facet.


Transfer the wings into the sieve and shake off any excess flour; you would like the wings to be entirely coated with a skinny layer of flour.


To fry, heat the oil to 375°f and fry for 4-5 minutes or till golden brown and sauteed through. To shallow fry, fill a 12-inch frying pan with simply a skinny layer of oil, no over 1/4 in. Deep.


Once the oil is hot, place the wings, skin facet down, and fly while not moving them for regarding four minutes over medium heat till the skin contains a deep golden brown color.


Once the skin has developed a chocolate color, flip and fry the opposite facet simply till the chicken is sauteed, 2-3 additional minutes. Take away from the pan and drain on a towel.