Bangkok Double Fried Wings with Sticky Tamarind Sriracha
Get ready to cook
1. Preheat frying oil to 160°C. Coat chicken wings with potato starch.
2. Deep fry wings for about 7 mins; remove and set aside.
3. Raise oil temperature to 180°C and return wings to fry for a further 3-4mins or until cooked and golden brown. Place on paper towels to drain.
4. In a sauce pan, add Sweet Tamarind and sriracha; mix well and simmer until syrupy. Toss in the wings and coat well.
5. Garnish and serve.
400g Sweet Tamarind Sauce
50g sriracha chilli sauce
30 chicken wings
300g potato starch or cornstarch
30g sesame seeds, to garnish
30g sliced spring onion, to garnish