How to make Hot Thai Chicken Wings -

Chicken wings cooked with Thai red curry paste.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Thai red curry paste (थाई रेड करी पेस्ट), Chicken wings (चिकन विंग्स)

Cuisine : Thai

Course : Main Course Chicken

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Hot Thai Chicken Wings

Hot Thai Chicken Wings Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Hot Thai Chicken Wings Recipe

  • Thai red curry paste 1 1/2 tablespoons

  • Chicken wings 8

  • Oil 1 tablespoon + for deep-frying

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Refined flour (maida) 1/2 cup

  • Egg 1

  • Garlic chopped 1 tablespoon

  • Spring onion greens 1

  • Red chilli sauce 1 tablespoon

  • Fish sauce 1 tablespoon

  • Tomato ketchup 1 tablespoon

  • Snow peas 8-10

  • Basil leaves 6-8

Method

Step 1

Heat sufficient oil in a pan.

Step 2

Halve chicken wings and transfer in a bowl. Add ginger-garlic paste, salt and crushed peppercorns, mix and set aside to marinate for 10-15 minutes.

Step 3

Combine refined flour, salt, crushed peppercorns and egg with some water in a bowl and mix well. Add the prepared batter to chicken and mix well.

Step 4

Deep-fry chicken in hot oil till golden and crisp. Drain on absorbent paper.

Step 5

To prepare sauce, heat 1 tablespoon oil in a non-stick pan. Add garlic, mix and sauté for 30 seconds.

Step 6

Slice spring onion bulb, add to the pan and mix well.

Step 7

Add Thai red curry and mix well. Add some water, mix and cook for a minute. Add red chilli sauce, fish sauce and tomato ketchup and mix well. Add some water, mix and cook on low heat for a minute.

Step 8

Add fried chicken to the sauce and toss to mix.

Step 9

Halve snow peas and add to the pan. Add torn bail leaves and toss to mix. Chop spring onion greens, reserve some for garnishing, add remaining to the pan and mix well.

Step 10

Serve hot garnished with reserved chopped spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.