Sawaddee ka, welcome to hot Thai kitchen today I will show you how to make fish sauce fried chicken wings but first here's the story my brother texted me a while back saying I got chicken wings what should I make that's quick and simple and very quickly I said why don't you make "peek gai tod nam pla" and then he's likeoh, and I thought wait a minutewhy don't I make "peek gai tod nampla" because it's such a simple and easy and delicious dish I can't believe I've never shown you until now so "peek gai" means chicken wings "tod" means to fry and "nam pla" is fish sauce it's a really popular dish in Thailand especially as a drinking food because it's sort of like Munchie and salty and goes super well with a cold beer and it's one of the easiest fried chicken recipe you'll ever make let's get started so I've got some wing flaps here and for this dish we only use the flat not to say that you can't use the drums but I think it's better with the flats as a higher skin to meat ratio and when we go to fry it it's actually easier to work with these flats so you know they're also the better part of the wing anyway right? Right very very simple I'm just going to season this with fish sauce and you notice I'm using a flat dish for this because if I use like a bowl then all the fish sauce can end up at the bottom and you're not gonna get an even distribution so something like this is good or a ziploc bag is really good too and I'm just gonna toss them so I'll let this marinate for about half an hour and then I'll come and flip them halfway through to distribute that fish sauce so it works well if you find a dish that fits them just right so you don't end up with like fish sauce all over the place that's not touching the chicken and that's it I told you this was easy so the chicken is done now I'm gonna dry off the marinade by putting it on this paper towel here and you want to dry these off because you don't want the oil going crazy when you fry these just block the top dry as well all right and now as an option you could pepper these if you want to it's just got some ground white pepper here you just keep it simple and just do fish sauce now I'm gonna dust these with some rice flour which is gonna help absorb moisture from the skin and create a bit of a crisp crust and the way I'm gonna do this is I'm gonna take my sieve dust it like that just so it's mostly covered I might just discover that this way you use up less rice flour you could just like add it to a bowl and give it a toss and then I'm gonna flip them all and dust the other side you can use cornstarch but I do prefer the texture that rice flour gives so once it's mostly covered I'm gonna shake off the excess I'm gonna throw all of these back into the sieve and then give it a shaky-shaky cuz extra flour will gum up the oil real fast and if you see any bald spots now the time to take care of them and then just toss toss toss toss and then all the little extra bits will fall to the bottom and that's it let's go fry these up as you can see I'm not using very much oil here I just need about a quarter of an inch you could totally just deep-fry this if you want but I am taking advantage of the fact that we're using flats and I can actually shallow fry them because flats make a nice even contact with the oil so just about a quarter-inch I'm gonna turn this on wait till it gets hot I'm gonna go in with the pretty side down first it doesn't have to be ooh BRR hot this way it gives you enough time to just like go in with the individual pieces and then the oil will come up about halfway and it's perfect you save yourself some oil the wings in North America bleed and you'll notice that though as once they start frying they'll start to bleed and it bleeds because bones of the chickens are still quite porous so sometimes there's blood that comes out like don't freak out it's totally normal we're gonna cook all the blood off it's fine it just looks a bit like a murder scene right now so the first site I find is gonna take four to five minutes you want to wait until the colors really nice golden brown deep golden brown not a light golden brown and then the second side will take less oh yeah look at that and just as a a tip I've turned down the heat while I'm flipping these two so that it's not as aggressive check these out it looks so good and they were so easy now what you're looking for the skin should be dry like if I rub the skin like you can kind of hear right like that it's dry skin we don't even tip eclis serve these with any sauce it's just so good on its own again it's like drinking food so this is dry and salty and then you've got your beer so good now I'm gonna go with this Tom one mmm oh the smell of fried chicken it's like magic chicken I need a beer where is my beer ah so good I mean this recipe really goes to show the magical ingredient that fish sauce is I mean there's basically one thing and the flavor that comes out of it it's just like it's incredible I really really want you to try it just so that you know how good fish sauce is and it's it's too juicy and that's the thing about wings there's a lot of bones in there and the bones help to keep the meat moist it's just so good like Sokka let me wrap off the show really quickly because I really want to finish my wing so the recipe as always will be on hot Thai Kitchen come when you make it send me a photo on Facebook Twitter or Instagram I am also on Pinterest as well for those of you have pinners if you haven't subscribed to the show make sure you do so you don't miss an awesome thing like this and when you do click that little bell icon as well so you get a notification when I post a new video you love the show you want to support us check out our patreon link in the description below and I'll see you next time for your next delicious Thai meal one of the easiest fried chicken recipes you'll ever meet let's get started so it's beautiful
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