Thai-Spiced Hot and Sour Wings
Arrowroot powder is frequently used as a thickener in Thai recipes. You can substitute cornstarch if arrowroot powder is unavailable. Liquid tamarind concentrate is available in Asian markets.
INGREDIENTS | YIELDS 10 chicken wings
- 10 chicken wings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons tamarind liquid
- 6 tablespoons water, divided
- 2 tablespoons vegetable or peanut oil
- 2 tablespoons minced ginger
- 6 Thai red chilies, cut in half, seeded, and finely chopped
- 1 tablespoon arrowroot powder
Place the chicken wings in a bowl. Rub the salt and pepper over the wings and let stand for 10 minutes.
Combine the fish sauce, soy sauce, tamarind liquid, and 4 tablespoons water in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the ginger and the chilies. Stir-fry for 30 seconds, then add the chicken wings. Let sit for a minute, then stir-fry, moving the wings around the pan. Continue stir-frying for 5 minutes, or until the wings are browned.
Pour the sauce over the chicken wings. Reduce the heat, cover, and simmer for 10 minutes or until the wings are cooked.
Remove the wings from the pan. In a small bowl, stir the arrowroot powder into 2 tablespoons water. Add the arrowroot powder/water mixture to the sauce, turning up the heat so that the sauce comes to a boil, and stirring quickly to thicken. When the sauce has thickened, pour it over the chicken wings. Serve hot.
Tangy Tamarind
Tamarind is the sticky pulp contained in the pods of the tamarind tree. Juice from the pulp is used to give a distinctive sweet-and-sour flavor to Thai sauces. “Son-in-law eggs,” made by coating hard-boiled eggs with a spicy tamarind-flavored sauce, is a signature Thai dish.
