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Thai dish recipes: chicken wings in red whisky

Serves: 10-12 persons

1 kg. chicken wings

2 tbsps tapioca flour

1 tbsp cornflour

1 small lettuce

3 tbsps tomato ketchup

1 tsp whisky or brandy

2 cups vegetable oil

3 tsps stock

1 tbsp sugar

1 tsp Maggi sauce

1.

Rinse the chicken wings (1 kg. should work out at around 26-28 wings). Marinate them with salt for 5-6 minutes, then rinse out the salt and drain them.

2.

Marinate them again with Maggi sauce. Coat them with tapioca flour before deep-frying in hot vegetable oil. Lower the heat and fry them until they become yellow. Leave to stand.

3.

Separate the lettuce into leaves and place in the refrigerator.

4.

Put some stock in the bowl and add the tomato ketchup, sugar, cornflour, Maggi sauce, and whisky or brandy. Stir until well mixed. Taste it and add more seasoning if required.

5.

Heat a pan over a low flame. Add the vegetable oil, the prepared sauce and the fried chicken wings. Stir-fry and add more seasoning if desired.

6.

Dissolve some cornflour and add it into the pan. When the cornflour is cooked, it will mix in with the previously prepared sauce. Serve on a dish over the bed of lettuce.

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