- 2 pounds chicken wings, cut into 2 pieces at the joints
- 2 tablespoons Madras curry powder
- Kosher salt
- 6 garlic cloves, crushed
- 1/4 cup coconut vinegar (see Note) or unseasoned rice vinegar
- 1 tablespoon Asian fish sauce
- 1 cup cornstarch
- 2 large eggs, lightly beaten
- 2 tablespoons unsweetened coconut milk
- 2 cups all-purpose flour
- 1 cup panko (Japanese bread crumbs), finely crushed
- 2 teaspoons cayenne pepper
- 2 teaspoons freshly ground white pepper
- 2 teaspoons freshly ground black pepper
- Vegetable oil, for frying
- Lime wedges, for serving
How to make this recipe
In a shallow baking dish, toss the chicken wings with 1 tablespoon of the curry powder and 2 teaspoons of salt; arrange the wings in a single layer. Nestle the garlic around the wings and drizzle the vinegar and fish sauce over them. Cover and refrigerate overnight.
Spread the cornstarch in pie plate and season with 1 teaspoon of salt. In another pie plate, whisk the eggs with the coconut milk. In a large bowl, whisk the flour with the panko, cayenne, white and black pepper, 1 teaspoon of salt and the remaining 1 tablespoon of curry powder.
Line a baking sheet with wax paper. Working in batches, dredge the wings in the cornstarch and shake off the excess, then dip them in the egg mixture and coat thoroughly with the panko flour. Transfer the wings to the baking sheet.
In a large saucepan, heat 2 inches of oil to 350°. Add half of the wings and fry over moderate heat, turning once, until deep golden brown and cooked through, about 8 minutes. Transfer the wings to paper towels to drain and fry the remaining wings. Serve with lime wedges.
Coconut vinegar is a low-acid vinegar made from the sap of coconut trees. It is available at health food stores and online.
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