Thai Tom Yum Chicken Wings
(2.5)
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Crispy deep-fried chicken wings tossed in a flavorful Thai Tom Yum-inspired sauce with lemongrass, galangal, kaffir lime leaves, Thai chili, and a creamy, spicy, sour, and savory profile.
00:20:00 total
Serves 4
medium
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Ingredients
- chicken wings - 1 pound (about 1 pound, approximately 10 wings)
- salt - watch the video to see (to sprinkle on chicken wings for seasoning)
- all-purpose flour - 1 tablespoon (to coat chicken wings before frying)
- red onion - 3 tablespoons (chopped, about 2-3 tablespoons)
- galangal - 2 slices (2 slices, chopped small)
- lemongrass - 1 stalk (1 stalk, bruised and chopped into chunks)
- kaffir lime leaves - 2 leaves (2 leaves, midrib removed and finely sliced)
- Thai chili - 1 chili (1 chili, finely chopped)
- coconut oil - 1 tablespoon (for sautéing sauce ingredients)
- Thai chili paste - 1 tablespoon (1 tablespoon, used in sauce)
- heavy whipping cream - 2 tablespoons (to add creaminess to sauce; can substitute evaporated milk or coconut milk)
- fish sauce - 1 tablespoon (for seasoning sauce)
- sugar - 1 teaspoon (to balance saltiness)
- lime juice - 1 tablespoon (freshly squeezed, added at end for sourness)
- cilantro - watch the video to see (for garnish)
Instructions
- Prepare and season chicken wings: Sprinkle chicken wings with salt and coat evenly with all-purpose flour. Mix well to ensure all wings are coated.
- Chop herbs and aromatics: Chop red onion finely (about 2-3 tablespoons). Slice galangal into small pieces. Bruise lemongrass to release flavor and cut into chunks. Remove midrib from kaffir lime leaves and finely slice. Chop Thai chili finely.
- Heat oil and deep fry chicken wings: Heat enough cooking oil to deep fry to about 350°F (175°C). Fry chicken wings in batches or all at once, depending on pan size. Do not move wings for the first minute to allow skin to crisp and not stick. Then move occasionally and fry for about 10-12 minutes until golden brown and crispy.
- Prepare Tom Yum sauce: In a pan over medium heat, add 1 tablespoon coconut oil. Sauté chopped red onion for 2-3 minutes until fragrant and softened. Add chopped galangal and lemongrass, stir to release flavors.
- Add chili paste and cream: Add 1 tablespoon Thai chili paste to the sautéed aromatics, stir well. Once combined, add 2 tablespoons heavy whipping cream (or evaporated milk/coconut milk) and lower heat.
- Season sauce: Add 1 tablespoon fish sauce and 1 teaspoon sugar to balance flavors. Stir well. Add finely sliced kaffir lime leaves and chopped Thai chili. Simmer gently and taste to adjust seasoning.
- Finish sauce with lime juice: Turn off heat and add 1 tablespoon fresh lime juice. Stir well to combine and adjust sourness, saltiness, or spiciness to taste.
- Combine wings and sauce: Add the fried chicken wings into the sauce and toss well to coat evenly with the flavorful Tom Yum sauce.
- Garnish and serve: Sprinkle chopped cilantro on top for freshness and color. Serve immediately while wings are crispy and juicy.
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