Tamarind Chicken Wings

SAVORY

Sep 12

Turmeric, Lemongrass, Galangal, Tamarind Sauce

Chef Mona Sang of Khmai | Chicago
Yield: 4 servings

INGREDIENTS

Tamarind Sauce:
½ cup vegetable oil
½ cup chopped garlic
½ cup chopped shallot
One 8-ounce jar shrimp paste
1 cup dried bird's eye chile
5 cups tamarind concentrate
2 cups granulated sugar
Two 13.5-ounce cans coconut milk
1 cup butter

To Assemble and Serve:
Oil for frying
5 cups banana flour
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
5 whole eggs
1 cup chopped lemongrass
½ cup galanga
½ cup chopped turmeric
1 pound chicken wings

METHOD

For the Tamarind Sauce:
In a saucepan over medium-high flame, heat oil. Add garlic and shallots and sauté 2 minutes. Add shrimp paste and chile. Cook additional 5 minutes. Add tamarind concentrate, sugar, and coconut milk. Bring mixture to a boil, then reduce heat and let simmer 30 minutes. Remove from heat and stir in butter until melted. Return pan to low heat and keep warm.

To Assemble and Serve:
In a fryer, heat oil to 350°F. In a mixing bowl, combine flours, garlic powder, salt, and pepper. Set aside. In a separate mixing bowl, combine eggs, lemongrass, galanga, and turmeric. Toss chicken wings in egg mixture to coat, then dredge in flour mix. Working in batches, add dredged chicken to oil and fry until golden brown. Let cool. Transfer wings to a mixing bowl. Add desired amount Tamarind Sauce and toss to coat. Transfer dressed wings to a serving plate and serve.

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