These Thai Chicken Wings Stay Crispy For Hours!
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- Опубликовано: 2 июн 2024
- Thai Fried Chicken Wings + Som Tam are the best! Go to buyraycon.com/andong for 20% off your order, plus free shipping! Brought to you by Raycon.
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Part of this video is sponsored by Raycon.
🍗 Thai Style Fried Chicken Recipe
600g chicken wings
1 clove garlic
1 piece ginger
1 Tbsp sugar
2 Tbsp fish sauce
1/4t white pepper
1/4t five spice
100g plain wheat flour
50g potato flour
50g rice flour
1/2 tsp baking soda
300ml sparkling water
Ice cubes
2l frying oil
red chili, sliced
cilantro, finely chopped
shallot, finely sliced
chili flakes
🐟 Sweet Fish Sauce Glaze
150g sugar
50g fish sauce
75ml water
2 clove garlic, sliced
green chili, sliced
🥬 Fennel Som Tam
1 large bulb fennel
1 garlic clove
1 tablespoons roasted peanuts
3 dried shrimp
1 red chili, sliced
4 cherry tomatoes
10 green beans, cut crosswise into 2-inch pieces
3 tablespoons fish sauce syrup
lime juice from 1 lime
Extra honey or fish sauce to taste 
Хобби
What's your favorite style of fried chicken wings? 👀 Go to buyraycon.com/andong for 20% off your order, plus free shipping! Brought to you by Raycon.
Wolltest du nicht nen Link zu dem japanischen Frittiertopf in die Beschreibung packen?
Raycon ist refurbischede Mangelware.
No.
More and more I find myself craving thai/viet style chicken wings, the vinegar, umami/fish sauce, and sauteed herbs/veg - it's a next-level combo
My favorite is Vietnamese fish sauce wings! It's similar to the Thai ones
Before some Thai people rage out, there are very few restuarant in Thailand that serve papaya salad with oily coconut rice. It's actually pretty good combination especially with grilled chicken.
I missed this Andong
Love the way you play on the traditional elements in Thai cuisine by adding new ideas. Definitely going to try this!
I am sure he will make a comeback! Great job on everything Andong!
I do a similar double coat on things, depending on what I'm frying. You can use the ice-cube method you showed, but I also keep my carbonated liquid in the fridge & pop it in the freezer for a short spell before using it. Also instead of carbonated water, try a soda/pop. I like carbonated ginger beer for Asian chicken or fish (Caribbean fried fish in ginger beer batter is ace). Not only does it add a light ginger flavour to the batter, but the sugars in the soda promote a quick Maillard reaction/caramelisation that gives better flavour & helps browning on that last quick fry.
Excellent episode man! I’m gonna try to make these.✌️
Deep frying technique added to my repertoire. Thanks 🤤👍
Gonna try this at home 100%, simple and looks delicious.
looks great Andong!
This looks insane... in the best possible way... omg im so hungry now ))) Thank you 😋
Looks great!
I like this technique a lot, trying very soon.
For the Som Tum, I'd recommend you to use unripe mango or cucumber for the papaya substitutes. Also there is Som Tum made from corn or carrot too if you want to make it with easy-to-find ingredients.
I'm Thai. I've seen Thai chef use the fluid flour with ice to coat the chicken or other meats too 😋.
Thanks Andong! 😊
You're very welcome :)
I wish u were my brother or my friend so u cook for me lol
Honestly idk is this your studio or your actual home area but it feels perfect, cozy and alive...almost give me the vibe of uncharted's attics...big attic with big windows.
and yourself ,you r so energetic and passion that I can see the food in your face, and best part, u dealing with food its like atomic bomb...by far u r in my top 3 food youtube if not the best.
Keep up love from Iran.
I hope one day I can cook for you!
Maybe you should do a popup restaurant
i think this technique of fried food is going to be super viral now because of this video its super unique and refreshing to see something new i love this
As a Thai, infusing anything coconut into rice pushes it culturally into desserts dishes. I haven't tried it, so who knows. It might pair well with other things we don't know.
Also fennel bulb instead of green papaya would change the dish dramatically because fennel has their own smell that green papaya doesn't. It does look good tho so maybe it's delicious in its own way.
He can just make tum tang (use cucumber) or tum Khao Poad(use corn) instead.
If he want for authentic feel without needing to use any subpar substitute
Coconut rice *is* eaten as a savory dish with chicken curry in Myanmar so it's not too far off the board however... fennel for papaya?? I would sooner substitute with unripe mango but maybe unripe mango is also hard to find where he is. Who knows.
I am replying to your first statement. No, infusing coconut with rice does not always make it become desserts. You can look up a central Thai papaya salad called "ข้าวมันส้มตำ (Khao Man Som Tam)". That's basically green papaya salad with savoury coconut rice.
@@clarithbezarius1524 He is in Germany, Berlin.
Germany because it's stated in the channel info (most creators dont omit the info)
Berlin because he mentions it sometimes.
Getting unripe exotic stuff is kinda hard where I am in Germany but I am sure being in Berlin opens the opportunities significantly to get some of that stuff very easily from asian or country specific stores
Coconut rice is common and delicious, it adds a nice cooling effect when paired with spicy meat dishes.
It's not rice that here that becomes a dessert it is the overly sweet wings. 😂 But to each his or her own. Lovely presentation though.
I like andong's ideas of replacing ingredients with local european ones, but I guess some are cheap enough that importing it is no problem
or you can make tum tang(cucumber) or tum khao poad(corn) instead! and still get authentic thai food because you can order this from Som tum vender
Same recipe as Som tum(Green papaya) just change Green papaya to cucumber(Tum tang) or Corn(Khao poad).
BUT tum khoa poad usually be with kai khem(salted duck Eggs ,still you can just make tum khao poad without kai khem
That looks incredibly tasty! That frier looked very tempting too...
I also have an idea for you: "Pea Soup". No, not that horrible one you might think of, the Swedish pea soup, with pork in it! Served with mustard and a glass of "Swedish punsch" (look it up).
I've learned so much here! I'm sure the double coating method will work excellently with things like tofu as well :)
It absolutely does! I tried with tofu, it was delicious:)
Thank you for always making great videos!! Love your content.❤🎉
For me too much sugar takes away from the seasoning and I don't like adding sugar to foods because many of the seasonings have added sugar.
I have purchased Vietnamese wings at a local restaurants and they were delicious but sweet as heck. But that is a cultural thing and I respect that.
I have made my version adding much less sugar and up the spice and they came out great.
Appreciate your videos.
Fish Sauce has a strong smell, but it gives every savory dish a more savory flavor without smelling fishy. I use it very often even in European dishes like Boeuf Bourgignon, Gulasz, Minestrone, Bolognese sauce and so on. It’s even good with scrambled eggs. I call it liquid msg, wich it is basically. Fuyoh!
Same, I use it in pork and apples stew where it goes great and doesn't taste fishy.
Fortunately for me, green papaya is actually readily available in Brazil 😊
Habe von radioeins hierher gefunden. Lecker!
For even better filtering use a permanent (cleanable) coffee filter. Those starches can leave a really fine residue.
Getting a green papaya in an asiamarket in germany and suddenly realizing you just payed 13 bucks for that thing is also good reason to try something else.
Fajny przepis ta sałatkę na pewno spróbuję. Ps. Też lubię kupować w edeka.
Well, and here I just bought a bottle of fish sauce today for making Tasting History's Pathian Chicken. How utterly convenient!
Note to self: Buy chicken wings next opportunity!
My bro really said "If pure sugar is not sweet enough, add honey" lmao
Caramel and fish sauce combination reminds me of PadThai batch prep recipe by HotThaiKitchen
I always wanted to eat that stuff straight as is
Now I can satisfy my cravings
Thanks for a recipe!
And thanks for fryer review!
Been considering buying a similar one a long time now. However I wasn’t sure it’s any good.
I know you had the little Japanese tempura fryer with the draining lid towards you in the video. This way the camera could see what you were doing. But from experience using them, always have the lid either to the side, or preferably to the rear so that your hand or sleeve doesn't catch it & spill boiling oil on yourself.⚠
This video has turned me into the proud owner of a Japanese style deep fryer 😂
You had me at -garum- fishsauce.
na, das werd ich dann mal nachmachen müssen!
Lol I didn't realize you were speaking German and thought you were rudely saying "nah, that's weird" for a while 😂
can't find the link to the japanese deep fryer pot :(
Oops - added!
Did I just remember a certain podcast story of a certain guy who pours oil down the toilet? And even back into the bottle whilst hot.?!?! - seriously Imbiss3000 was the best! All the best
Chicken Nugget🎉
Ok, I'm going to risk it and guess that the secret is potato starch. If not then it's corn starch, which I don't find stays crispy as long but it is effective..
There's a Viet fusion place near us that makes these chicken wings with some kind of sour spicy seasoning. It's incredibly, but not sure what they use!
Baking soda or baking powder? In US, baking soda (sodium bicarbonate) comes in 1 lb (454g) boxes, or larger, not tiny envelopes. In shops specializing in German foods, I have seen tiny envelopes of baking powder (a mixture of an acid and a base) or hartshorn (ammonium carbonate). They all behave differently to make bubbles in batters.
In this recipe, baking soda 👌🏼
@@mynameisandongIf the reason for using baking soda instead of powder is to utilize the acidity of the sparkling water for a rise, I'd say you can safely ignore that. The CO2 evaporates, and as it does the pH neutralizes, preventing the baking soda from activating (baking soda needs an acid to work, baking powder is just baking soda with the exact right amount of acid added). So using baking powder would likely yield a much lighter and crispier end product, but if you've tried and compared both then of course use whichever yields better results. Personally I can't see the baking soda contributing much more than accelerating browning maybe. I think the whole baking soda thing comes from buttermilk fried chicken recipes, which do have an acid to activate it (buttermilk is acidic after all).
VER LA SALSA***
Ah.. Andong, my lovely kitchen heretic - never change
Joke aside, as a Thai, I can tell you that nobody will blink an eye over your coconut oil rice or papaya subtitute Somtum - the rage will come by the way of you mixing dried shrimp and peanut into paste with cherry tomatoes.
That and you'll be surprised that this sort of sweet fish sauce deepfried techniqe are used quite a lot in Thailand too, just subititue garlic with shallot and this will sound like something that came right out of the Thai kitchen.
For a som tam I would not use fennel (too much flavour)
Carrot would work better or unripe mango would be even better. I would even consider making it with cucumber or corn instead od papaya, that would be better. Just my humble opinion.
ก็แล้วแต่ครับ
I can barely stand the taste of an oily fried rice so I'm quite confused when people mix rice with coconut oil and say it's delicious.
Does it really taste good?
Never tried coconut oil, but I love mixing in a bit of butter (can't find ghee where I live) when serving rice with Indian dishes. It makes the rice looser and fluffier and gives a wonderful aroma, and isn't greasy unless you overdo it. I imagine the coconut oil to be similar.
Love that you didnt keep us hanging with the "secret ingredient" hook and mentioned fish sauce right away, always hate that stuff with a passion
please do more thai food
sorry to ask but can you air fry these?
unfortunately not
I'm having a friend comming over for dinner. Guesse what I'm going to make today (wink wink) 😉
I do Fish Sauce, sugar/honey Beef Jerky marinades for over 24 hours. Your taste buds are weak XD
Fun fact; try using the frying oil, after it has cooled down, in making mayonnaise. Eh? Eh? Specially if you fried something fragrant and/or with some starch residue. Of course it is not very healthy but we can sometimes have some unhealthy food. Just remember not to live on them. Chicken wing mayo...eh?
genius 🧠
Chayote is a better papaya substitute
what‘s a good chayote substitute tho
@@mynameisandong either carrots or vermicelli noodle or both.
Jerusalem Artichoke is crunchy and very easy to grow. Also has sunflower like flowers.
Hey Mr. Andong sir, rather than just slicing the limes in half, have a look at the way the Thai slice limes (e.g. ruclips.net/video/ZSiZ5-zdE-4/видео.html ). You'll get twice the juice from each lime. It was an eye opener to me.
Thanks!! And happy to see you‘re still watching ☺️
commenting to find my fellow fennel haters
not going so well is it? :D
@mynameisandong WOW
Fish sauce...smells like feet, tastes like meat !
Replacing green papaya with fenyl is even worse than replacing iceberg lettuce with cabbage, I know because I have tried. I have yet not managed to come across a RUclipsr that actually delivered on what they promised when it comes to taste.
He could use unripe Mango instead or just make tum tang which use cucumber instead of papaya.
YEAH like, unripe mango is right there... c'mon man
I like fennel. I bet it tastes great in this! Its also rather local and cheaper.
But unripe mango is also very nice tho!
@jamewakk : what would you recommend as a substitute for green papaya? It is NEVER available around here!
I replace lettuce with cabbage voluntarily because I think it tastes better 🤷♂️
Love the recipes but sad to see another victim of raycon!
Annoying salespitch in the middle? Thumbs down.
Only 12 views in 1 minute?
Bro fell off
real
Wow, when I thought it couldn't get worse, oil for frying serves for 3-5 times?? Wtf? You think McDonald's change oil every hour?
Pretty sure that industrial fryers have builtin filtering mechanisms that let's them use the same oil multiple times, but when frying at home, you should really listen to Andongs advice, as the reused oil can contain harmful components such as acrylamide, trans fat, peroxides and polar compounds.
It’s about cycles of cooling down and reheating. Commercial fryers run for much longer sessions
Commercial grade fryer oils also have additives like antioxidants, supermarket vegetable oils aren't the same.