雞翼，永遠是最受歡迎的家常菜之一。
在泰國生活期間，羅望子是家裡經常使用的食材。當年家中更種有一棵羅望子樹，每逢結果時便會採摘入菜。無論是煮咖喱、調製醬汁，還是製作甜品，都少不了它獨特的酸甜風味。 因此羅望子對我來說不只是食材，更是一種充滿泰國生活回憶的味道。
這道羅望子雞翼，是我將香港人最喜歡的雞翼，結合泰國常見食材創作而成的一道融合菜。雞翼先炸至金黃香脆，再裹上以羅望子、香茅和檸檬葉熬成的酸甜醬汁，最後加入炒香的米碎，增添淡淡堅果香氣和層次感。
羅望子的果酸比檸檬柔和，帶有天然果香，與雞翼特別配合。酸甜開胃又帶點泰式香料氣息，是一道大人小朋友都喜歡的家常菜。
Tamarind is one of the ingredients I used most often while living in Thailand.
From curries and dipping sauces to desserts, its distinctive sweet-sour flavour appears in countless Thai dishes. We even had a tamarind tree at home, so tamarind was never just another ingredient – it was part of everyday life and many fond memories of Thailand.
This Thai Tamarind Chicken Wings recipe is one of my own creations, combining a favourite Hong Kong comfort food with classic Thai ingredients. Crispy fried chicken wings are coated in a fragrant tamarind glaze infused with lemongrass and kaffir lime leaves, then finished with toasted ground rice for extra aroma and texture.
Unlike the sharp acidity of lemon, tamarind offers a gentler fruity tang that works beautifully with chicken. Sweet, tangy and full of flavour, these wings are perfect for sharing with family and friends.
Thai Tamarind Chicken Wings Recipe | 羅望子雞翼食譜
羅望子單骨雞翼 Thai Fried Chicken Wings in Tamarind Sauce
Equipment
- 1 frying pan
Ingredients
- 8-10 pcs 雞中翼 Chicken Wings
- 1 tablespoon 羅望子醬 Tamarind Sauce
- 1 stick 香茅 Lemon Grass
- 4 pcs 檸檬葉 Kaffir Lime leaves
- 1 pc 班蘭葉 Pandan Leaf
- 3 tablespoon 炒米碎 Ground Rice Powder
雞翼醃料 To marinade:
- 2 teaspoon 生抽 Light Soy Sauce
- 1 teaspoon 糖 Sugar
- 2 teaspoon 生粉 Corn Flour
- a few 酒 Wine
Instructions
- 雞翼洗淨去瘀血，用鹽水浸泡15分鐘。Soak the chicken wings in lightly salted water for 15 minutes. Rinse and pat dry thoroughly.
- 再清洗雞翼後用廚紙印乾，一開為二，成為單骨，加入醃料靜置15分鐘。Split the wings into drumettes and wingettes. Marinate with all marinade ingredients for 15 minutes.
- 乾羅望子用大約3倍份量熱水浸至軟身，壓成汁醬備用。Soak the dried tamarind in hot water (about three times its volume) until softened. Mash and strain to extract the juice.
- 香茅切碎、檸檬葉去蒂後切成幼絲。Finely chop the lemongrass and shred the kaffir lime leaves.
- 班蘭葉打結，放入油鑊中，油滾起加入以中火雞翼炸至半熟，取出瀝乾油份。Tie the pandan leaf into a knot and add it to hot oil. Fry the chicken wings over medium heat until partially cooked. Remove and drain.
- 改以大火，再將雞翼及檸檬葉絲快炸至金黃上色，取出瀝乾備用。Increase the heat and fry the wings again together with the kaffir lime leaves until golden and crispy.
- 鑊中加入羅望子汁液，倒入香茅碎及炒米碎煮成醬汁。 In a wok, combine the tamarind juice, lemongrass and toasted ground rice. Simmer until slightly thickened.
- 熄火，再將雞翼跟醬汁拌勻，趁熱上碟。Turn off the heat and toss the chicken wings in the sauce until evenly coated. Serve immediately.
Notes
- 泰國人炸食物時常會加入班蘭葉，有天然提香作用。Adding pandan leaves to frying oil is a traditional Thai technique that subtly perfumes fried foods.
- 炒米碎是泰國東北菜常用材料，能增加堅果香氣及口感層次。Toasted ground rice is commonly used in Northeastern Thai cuisine and adds a pleasant nutty aroma.
- 羅望子（Tamarind）有乾果、果膏及現成汁液等形式出售。如使用乾果或果膏，需先用熱水浸軟後擠出汁液。Tamarind is available as dried pulp, concentrate or ready-made juice. Dried pulp and concentrate should be soaked in hot water before extracting the juice.
- 若買不到羅望子，可用少量青檸汁及椰糖調配出近似的酸甜風味。If tamarind is unavailable, a combination of lime juice and palm sugar can provide a similar sweet-tart balance.
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