羅望子單骨雞翼 Thai Fried Chicken Wings in Tamarind Sauce
酸甜開胃的羅望子醬汁配上香茅、檸檬葉及炒米碎的香氣，為傳統炸雞翼帶來濃濃泰式風味。Crispy chicken wings coated in a sweet and tangy tamarind sauce, infused with lemongrass, kaffir lime leaves and toasted rice for an authentic Thai-inspired flavour.
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
Yves Tips ~
- 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.