There are so many reasons we love this recipe. One, it’s fried chicken, natch. Second, it uses all pantry ingredients, making it so easy. And third, it includes… sweetened condensed milk! Yep, you read that right! It’s Mama Noi’s secret ingredient in her home-style fried chicken to give it a slightly sweet, beautifully caramelised flavour. Like we said, love, love, love!
1 kg (2 lb) chicken wings, cut in half through the drumette joint
15 small Thai garlic cloves or 5 regular garlic cloves
1½ tbsp whole black peppercorns
1 cup sweetened condensed milk
2 tbsp fish sauce
1 tsp sea salt
1 tbsp dried chilli flakes
1 cup plain flour
vegetable oil, for deep frying
carrot som tum and rice, to serve (optional)
Use a mortar and pestle to pound the garlic and pepper to a rough paste. Transfer to a large mixing bowl. Add the condensed milk, fish sauce, salt, chilli flakes. Mix until well combined. Add the chicken and mix until well combined.
Place flour onto a large tray. Dip chicken pieces into the flour and tap off any excess.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over medium heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook chicken in batches until golden and cooked through (about 7-8 minutes). Drain on paper towel and serve.
NOTES:
– Chicken can be marinated and used straight away or left to marinate overnight.
