Gai Yang Wings with Khao Khua Crunch

Method

1. Finely chop the garlic and coriander stems and mix with the white pepper, fish sauce and oyster sauce. Add the wings, toss until coated and refrigerate for 30 min.

   Add in this stepGarlic cloves 4Coriander stems 8 gGround white pepper ½ tspFish sauce (marinade) 4 tspOyster sauce 2 tspChicken wings, split into flats and drumettes 600 g

2. Preheat the oven (oven) to 230 °C and set a rack over a foil-lined 20×30 cm tray. Pat the marinated wings very dry with kitchen paper, put them in a bowl and sprinkle over the baking powder, tossing to coat thinly and evenly. Arrange skin side up on the rack without touching.

   Add in this stepBaking powder 1 tsp

   oven

3. Bake (oven) for 38 min, turning once halfway. They are done when the skin is deep golden and crisp and the thickest part reads 75 °C (no pink near the bone).

   oven

4. Meanwhile make the khao khua: toast the uncooked sticky rice in a dry pan on medium-low heat for 5 min, shaking, until deep golden; cool and grind coarsely.

   Add in this stepUncooked glutinous (sticky) rice, for khao khua 2 tbsp

   medium-low heat

5. Put the honey, fish sauce, tamarind and chilli flakes in a small pan and bubble on medium-low heat for 2 min until glossy and syrupy. Turn off the heat and stir in the lime juice. Don't reduce it too far or it sets hard.

   Add in this stepHoney 2 tbspFish sauce (glaze) 2 tspTamarind paste 1 tspCoarse dried chilli flakes 1 tspLime, for juice 1

   medium-low heat

6. Tip the hot wings into a large bowl, pour over the glaze and toss quickly. Pile onto a plate, shower with khao khua and sliced spring onions and serve hot.

   Add in this stepSpring onions 2