Trying another Chrissy Teigen's recipes. I've enjoyed all of her stuff so far, I might just have to buy her books! I thought the chicken would be a bit more spicy since I used 10 Thai chili peppers, but it really wasn't so use some siracha to dip if you want a little heat, it was still yummy though!
Ingredients:
1 can Coconut Milk, shaken
6 tbsp Fish Sauce
6 tbsp Light Brown Sugar
2 tbsp Sesame Oil
2 tbsp chopped Lemongrass (or paste)
Grated zest and juice of 2 Limes
10 small fresh Thai Chilis or 1 large jalapeño, chopped
2 tsp Salt
2 - 3 lbs Chicken Wings
Fresh Cilantro, for garnish
Instructions:
In a large bowl, combine the coconut milk, fish sauce, brown sugar, sesame oil, lemongrass, lime zest, lime juice, chilis and salt.
Add the wings, cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat a frying pan over medium-high heat. Remove the wings from the marinade and fry until the skin is crisp and golden, flipping once, 12 minutes total.
I found it hard to cook the wings evenly because of the wing tips, so I finished cooking in the oven at 350 degrees for 10 minutes. But if yours are cooking fine on the stovetop, you can skip this step.
Transfer to a serving platter and garnish with coriander.
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