Crispy Thai-style Chicken Wings 🍗🐟✨ + Bonus for a Complete Lao Meal!

I suggest making crispy chicken with fish sauce Fish sauce is widely used in Southeast Asia It's not necessary to be impressed by its fishy smell as it is used to enhance the flavors of dishes After cooking the strong fishy smell is no longer present in the dishes For a Lao or Thai meal I'll show you at the end of the video how to make a small flavorful sauce how to cook sticky rice How to steam pumpkin simply I take 1 kg of chicken garlic I separate them at the joints I put them in a large bowl I season w 3 tablespoons of fish sauce and 1 teaspoon of ground white pepper I mix them well until they have absorbed all the liquid Don't be impressed by the pepper It has a wonderful aroma and the dish isn't spicy at all There's still some sauce left I'll keep mixing The entire sauce has penetrated the chicken wings I'll stop mixing To achieve a very crispy fine and light crust I take 1 tablespoon of wheat flour 1 tablespoon of tapioca starch 1/4 teaspoon of baking powder I mix well You can replace tapioca starch with cornstarch or potato starch And I sprinkle it over the wings I mix well so that the mixture adheres to all surfaces of the wings I let it rest for 30 minutes so the fish sauce can thoroughly penetrate the chicken meat Meanwhile I can prepare other parts of the meal Find the spicy sauce sticky rice and steamed pumpkin at the end of the video After 30 minutes I mix the chicken wings For frying I have a pot of sunflower oil over medium heat I am monitoring the oil temperature with a small infrared thermometer When it reaches 160°C I dip the wings in The temperature drops to about 130°C which is what we want I leave them for 3 minutes without stirring After 3 minutes the thin crust began to form around the wings I can gently move them for even cooking I continue cooking for 7 minutes stirring occasionally The wings are cooking through without browning too much on the outside due to the oil's not very high temperature After 10 minutes of cooking the wings started to brown but are not yet crispy I take them out of the oil I place them on a rack I spread them out so their temperature decreases I let them sit for 5 minutes Meanwhile I keep the oil simmering on low heat After 5 minutes I switch to high heat to raise the oil temperature to 170°C When the oil is at 170°C I put the wings in to fry I leave them for 4 to 5 minutes stirring occasionally The thermal shock between the cooled wings and the oil at 170°C Make the crust very crispy When they are golden and crispy I remove them and place them on a rack I let them sit for 5 minutes before tasting them Upon exposure to air they become even crunchier The fish wings are ready Try them with sticky rice a vegetable and a spicy sauce Use your fingers Enjoy your meal These wings will please everyone Their crust is very thin and light and it is well crispy It is the fish sauce that makes the chicken so flavorful Think about using it in your meat marinades It's a very simple seasoning that gives delicious dishes It adds umami everything becomes better with it I remind you of the important points to succeed in the recipe Mix the chicken well so that the meat absorbs the fish sauce Make a very thin crust with very little flour cornstarch and baking powder Do 2 fryings Accompany the sticky rice cakes In a Laotian or Thai meal a spicy little sauce is essential Here's the simplest one I cut 1 or 2 bird peppers be careful they are very spicy I add 1 tablespoon of fish sauce 1/2 cup of lemon juice I mix it and it's ready Glutinous rice is the most commonly consumed rice variety in Laos It needs to be steamed For four people I soaked 400g overnight I put the rice in the bamboo basket and spread it out a bit Put on the lid The pot is on high heat and inside the water is boiling I place the basket on top Just make sure the water does not touch the bottom of the basket This steaming process will take a total of 30 minutes If you don't have a special bamboo basket for sticky rice you can also cook the rice in a steamer Wrapping it in a damp cloth for 30 minutes After 20 minutes of cooking I remove the lid I turn the rice ball to ensure even cooking I spread it a bit I add a few drops of water to get tender rice I cover and continue cooking for 10 minutes When it's done I pour the rice into a large container to aerate it by stirring Removing the steam makes the rice less sticky to the fingers I put the rice in one or more baskets to keep it warm To make the pumpkin it's very simple I cut it in half I empty it I cut it into pieces I put them in a steamer pot I sprinkle a little salt then I cook them over high heat for 20 minutes And it's ready Thank you subscribe to Cooking with Morgane to discover your next homemade dishes