Here’s the recipe for the ginger soya marinated chicken wings and drumsticks finger food! Delicious and easy to make!! They were the first to finish at the party so they speak for themselves. I remember only trying 1 or 2 pieces before they finished🙂 !
Making the marinade….! (Well what did you think it is…wall paint??🙂 )
I cut slits into the chicken wings and drums sticks so the flavour could get into the meat more whilst marinating. And it looks lovely :-)!!
I know I’ve made this joke somewhere before on my blog but I’ll say it again :-)……If you don’t have brown hands for this part of the recipe ….I’m sorry it just won’t work (you could paint them brown or just wear brown gloves🙂🙂 !!
The famous Khmer plastic bags at work again!! (See last post-Trey Chien Lamiet for an explanation:-)
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Ginger Soya Lemongrass Marinated Fried Chicken Wings and Drumsticks
1 kg chicken wings & drumsticks
2 heaped tablespoons of minced lemongrass (2-3 stalks) white part only
2 heaped tablespoons of minced ginger (2 inch piece of ginger)
1-2 heaped teaspoons of minced Thai red chilli (10-20 chillies depending how hot you want it
2 teaspoons of chilli flakes (optional)-I added this because I didn’t have enough minced fresh chillies
1 clove of garlic minced
6-8 tablespoons of light soya sauce-add more according to your taste. Some soya sauces have a strong flavor while others are mild.
2-3 heaped teaspoons palm sugar (can substitute with honey) -amount depends on how sweet you want it
6 limes and 1 large orange The juice squeezed out without the pips
1 teaspoon salt
⅓ cup vegetable oil
1. Wash and cut slits into the drumsticks and chicken wings with a knife. 3-4 slits on each side of each piece should suffice. This is for the marinade to seep into the meat and adds more texture when you fry.
2. Blend the lemongrass, chillies, ginger and garlic in a blender.
3. Mix all of the paste ingredients together. It should be a thick sauce. If too dry add more oil. Taste and adjust with soya sauce, sugar, lemon & lime juice and salt according to your desired preference.
4. Coat the chicken wings and drumsticks with the past completely and put in a bowl covered up and leave in the fridge for 4 hours or over night.
5. Fry them in hot oil in a pan until browned nicely and starts to be crunchy without burning (okay a little burn is okay as you can see I did too-but only a little). I didn’t really deep fry them-I just fried them because I don’t like using so much oil and I prefer it with less oil as in picture below!
6. Enjoy on their own or with the Khmer dipping sauces for which the recipes will be posted by the end of the week!!