Appetizer: Thailand – ปีกไก่ทอดตะไคร้ ➤ Peek Gai Tod Takrai (Lemongrass fried chicken wings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 40 min

Total 55 min

Ingredients

- 12 chicken wings, approx. 2 lb (900 g) total
- 2 stalks lemongrass, white part bruised and finely sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) palm sugar, grated
- 1/2 tsp (1 g) ground white pepper
- 1/2 cup (60 g) rice flour
- 1/2 cup (60 g) cornstarch
- Vegetable oil for deep-frying
- 1 lime, cut into wedges
- Fresh cilantro for garnish

Instructions

1. In a bowl combine minced garlic, sliced lemongrass, fish sauce, palm sugar, and white pepper; add chicken wings and rub the mixture into the wings. Marinate 30 minutes to 1 hour refrigerated.
2. Heat oil to 320°F (160°C). Meanwhile mix rice flour and cornstarch in a shallow dish.
3. Drain wings slightly and coat evenly in the flour mixture, shaking off excess.
4. Fry wings in batches at 320°F (160°C) until cooked through, about 8–10 minutes. Remove and drain on a wire rack.
5. Raise oil temperature to 375°F (190°C) and fry wings again until crisp and golden, 2–3 minutes.
6. Remove, drain, squeeze with lime juice, and transfer to a serving plate. Garnish with cilantro and extra thinly sliced lemongrass if desired.
7. Serve immediately with lime wedges and optional sliced chilies.