Crunchy Thai Party Wings

Crunchy Thai Party Wings

The dreamiest, crunchiest thai party wings eva! It’s all in the batter and the heat of the oil for this one - and it comes out SO crunchy. Pair with your favorite dip ( I love a good Nahm Prik Noom or Chili Dip).

This recipe brings me back to Thailand like crazy! (you can find these on almost every corner). And this was one of my favorite things to eat in Thailand with sticky rice.

Crunchy Thai Party Wings

Crunchy Thai Party Wings

Ingredients

  • 1 lb party wings

  • 1/2 cup tapioca flour

  • 1/2 cup white rice flour

  • 1/2 cup all purpose flour

  • 2 cup seltzer

  • salt and white pepper to taste

  • vegetable or canola oil to fry

Directions

Dry off your chicken and season with salt and pepper. (you can also make a brine for the night before for extra flavor and tenderness, but it’s not super necessary if you’re in a pinch!)

Make your tempura frying batter by mixing tapioca flour, white rice flour and all purpose flour. Mix well. Slowly add in your seltzer and mix well so there are no lumps. If you see the batter is too watery, add more flour.

Dredge your chicken in the batter and fry in HOT canola or vegetable oil until super crispy and fried and cooked on the inside (around 10-15 minutes for the party wings). Serve with your favorite dip and/or rice!

Keep up with me on instagram @lindseyeatsla!

Crunchy Thai Party Wings

Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Katsu with Homemade Tonkatsu Sauce

My new obsession: chicken katsu with cabbage and dreamy homemade tonkatsu sauce. Katsu is traditionally made with pork, but the chicken version is still so good!

I’ll never forget my first traditional pork tonkatsu experience in Hawaii this past year - it was life-changing and I knew I had to recreate it at home immediately.

Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Katsu with Homemade Tonkatsu Sauce

Ingredients

  • 2 lb chicken breast - beaten down evenly

  • 2 cups potato starch

  • 4 eggs, beaten

  • 2 cup panko breadcrumbs

  • 3 cups vegetable oil, for frying

  • Season with salt and pepper throughout

For the Cabbage Slaw

  • 1 cup green cabbage

  • 2 sprigs sliced green onions

  • 1/3rd cup mayo

  • 1 tablespoons dijon mustard

  • salt and pepper to taste

Tonkatsu Sauce

  • 1/3 cup ketchup

  • 2 tablespoons worcestershire sauce

  • 1 tsp sesame seeds, grinded

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon garlic powder

  • salt and pepper to taste

Directions

Start by beating your chicken and season with salt and pepper. You can also brine your chicken overnight with aromatics if you prefer.

Before you start breading your chicken, make your cabbage slaw and prepare your tonkatsu sauce by mixing ketchup, worcestershire sauce, sesame seeds, soy sauce, sugar, dijon mustard, garlic powder and salt and pepper. Set aside.

Next, get your frying station ready by making a plate of potato starch, a plate of panko breadcrumbs and a bowl of beaten eggs.

In a deep pot or skillet, heat up vegetable or canola oil. Once it’s hot, start to dredge your chicken in potato flour, then the eggs, then the panko, fry until evenly cooked and crispy (about 15-20 minutes). Remove and let rest for 5 minutes, slice and serve with your tonkatsu sauce and cabbage slaw.

Keep up with me on Instagram at @lindseyeatsla!

Chicken Katsu with Homemade Tonkatsu Sauce
Chicken Katsu with Homemade Tonkatsu Sauce
Chicken Katsu with Homemade Tonkatsu Sauce

Fried Chicken with Avocado Ranch

Fried Chicken with Avocado Ranch

HIYA fried chicken with avocado ranch! Marinated chicken (thighs, breast and wings) with my favorite spices (like ancho chili, chili flakes, chili powder and paprika), fried to perfection and dipped in a creamy homemade avocado ranch using California Avocados, buttermilk, dill, parsley and chives. I made a BUNCH of extra avocado ranch and used it in salads, dipped with baguette, veggies and almost anything I could until it was done… def making another batch asap. 

Fried Chicken with Avocado Ranch

Avocado Ranch

  • 2 California Avocados
  • ½ cup Buttermilk
  • ⅔ Mayo
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch chives
  • 1 lemon
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 2 cloves of Garlic
  • 1.5 T dijon mustard

Fried Chicken

  • 1 lb boneless skinless chicken thighs
  • 1 lb boneless skinless chicken breast
  • 1 lb chicken wings
  • 1 T Chili powder
  • 1 T Ancho chili powder
  • 1 T Cayenne
  • 1 T Smoked paprika
  • 1 T Garlic powder
  • 1 T Chili flakes
  • 1 T garlic powder
  • 1 cup vegetable or peanut oil (for frying)
  • 1 cup flour (for frying)
  • 2-3 eggs
  • Salt and pepper to taste

Directions

Make your avocado ranch by placing your avocados, buttermilk, mayo, parsley, dill, chives, lemon, salt, pepper garlic and dijon mustard in a blender or food processor. Pulse until a creamy avocado ranch is formed. Set aside.

Make your chicken rub by drying your chicken with paper towels and mixing in your chili powder, ancho chili powder, cayenne, paprika, garlic and chili flakes with a drizzle of olive oil.

Heat a deep skillet with your oil and let it get really hot, about 15-20 minutes. Set up your frying stations: beaten egg yolks, your chicken and a plate of flour. Take your chicken, dredge it in egg and shake off any excess. Then place in the flour, then the hot oil and fry until crispy throughout and cooked inside (about 10-15 minutes).

Let rest and serve with your avocado ranch and lemon wedges!

Fried Chicken with Avocado Ranch

This blog post is sponsored by California Avocados. Thank you for supporting the sponsors that allow @lindseyeatsla to continue making delicious recipes! 

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Keep up with me on Instagram at @lindseyeatsla