Peek Gai Tod Nam Pla Recipe

step 1

• 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

• STEP 1.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.

step 4

• STEP 1.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.

step 5

• STEP 2.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.

step 6

• STEP 3.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.

step 7

• STEP 4.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.

step 8

• STEP 5.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.