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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pound 0.5 tsp salt and 1 tsp black pepper in a stone mortar until fine.
Watch out
Pound the spices thoroughly until fine
otherwise, coarse pepper will create uneven seasoning pockets on the chicken
Add 10 Thai garlic cloves and 3 coriander roots into the mortar, and pound them together until garlic and coriander roots are thoroughly mashed and blended into a smooth paste.
Watch out
Mash the coriander roots completely into a smooth paste
otherwise, fibrous chunks will interfere with the chicken coating
Transfer the spice paste into a large glass mixing bowl, add 1 tbsp cooking sauce, and mix well with a spoon until fully combined.
Watch out
Mix the spice paste and cooking sauce thoroughly before adding chicken
otherwise, pockets of concentrated saltiness will form
Wash your hands thoroughly after handling raw chicken to prevent cross-contamination; raw meat carries bacteria that can spread to other foods if unwashed.
Add 500 g chicken wings into the bowl and thoroughly rub the mixture into the chicken wings by hand, coating them evenly, and marinate for 15 minutes.
Watch out
Ensure all chicken pieces are evenly coated so the flavor penetrates thoroughly
otherwise, some parts will taste bland
Hot oil can cause severe burns; handle the wok carefully and avoid splashing hot oil.
Pour 2 cup palm oil into a wok and heat the oil on medium-high heat.
local_fire_departmentmedium-high heatWatch out
Do not overheat the oil to smoking point
otherwise, the chicken exterior will burn before the inside cooks
Add 3 tbsp all purpose flour and 3 tbsp water into the marinated chicken bowl, and mix and knead everything together thoroughly by hand until coated in a thick batter.
Watch out
Mix the flour and water evenly into the chicken without leaving dry flour pockets
otherwise, clumpy flour will burn in the hot oil
Hot oil will splatter when adding wet-battered chicken; lower pieces in carefully facing away from yourself.
Place the battered chicken wings one by one into the hot oil in the wok, fry, turn, and stir with a spatula until fried until crispy and light golden brown.
local_fire_departmentmedium-high heat, 6 to 8 minutesWatch out
Do not overcrowd the wok when adding chicken wings
otherwise, the oil temperature will drop and make the chicken soggy
Scoop the fried chicken wings out of the wok with a mesh strainer and transfer them onto a cooling rack to drain excess oil and let it cool down.
Watch out
Drain excess oil completely on a wire rack
otherwise, retained oil will make the fried chicken skin lose its crispiness
Arrange the fried chicken on a serving plate lined with banana leaf and sprinkle with fried shallots on top.
Watch out
Garnish with fried shallots just before serving to keep them crunchy
otherwise, moisture from the chicken will make them soggy
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