Indonesian Fried Curry Wings

Votes: 1

Time: 3 hours 50 minutes
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 287, total fat 20 G., saturated fats 11 G., proteins 18 G., carbohydrates 10 G., fiber 1 G., cholesterol 101 mg, sodium 450 mg, sugar 3 G.

These flavorful (thanks to lemongrass, lime, and ginger) chicken wings are simmered in spiced coconut milk until cooked through, then deep-fried until golden and crispy. Some of the coconut marinade goes into the dipping sauce that accompanies the wings. Also, make a quick marinated salad to go with them. Its flavor will contrast beautifully with the wings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 teaspoon ground cinnamon
4 shallots, coarsely chopped
2 stalks lemongrass, thinly sliced
1 bunch cilantro, stems coarsely chopped, leaves set aside
1 head of garlic, cloves peeled and crushed
20 cm ginger root (about 170 g), thinly sliced
2 limes
2 cans of 400g unsweetened coconut milk
1.8 kg chicken wings, cut at the joints (discard the tips)
2 shallots, thinly sliced and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 tbsp. rice vinegar
2 tablespoons of sugar
1 red Thai chili pepper, thinly sliced (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken wings, ginger root, lime, lemongrass, cilantro, rice vinegar, chili pepper, cucumbers, carrot, cinnamon, coconut milk

Cooking the dish according to the recipe:

Combine the cinnamon, shallot, lemongrass, cilantro stems, garlic, and ginger in a large bowl. Finely grate the lime zest into the bowl (set the limes aside) and add the coconut milk. Set aside 1.5 cups of the coconut mixture, then add the chicken wings to the bowl and toss to coat.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Meanwhile, prepare the brine.:

In a medium bowl, combine the shallots, cucumber, carrots, and 1 tablespoon of salt. Carefully pour 3 cups of boiling water over the vegetables, then stir and let steep for 20 minutes.
Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chili, and 1 teaspoon of salt, stirring to dissolve the sugar and salt. Refrigerate until ready to serve, at least 10 minutes and up to 1 hour.
Bring a large pot of water to a boil. Add the wings and marinade, bring to a boil again, then reduce heat to maintain a steady simmer. Cook, stirring occasionally, until a knife inserted into the center of a wing slides easily through, about 15 minutes.
Using tongs, transfer the wings to a wire rack set on a rimmed baking sheet, season generously with salt, and let air dry while you prepare the dipping sauce.
Dip sauce:

Pour the reserved 1.5 cups coconut milk into a medium saucepan and heat over medium heat; stir in 1 cup water and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 20 minutes. Transfer the sauce to a blender, add three-quarters of the cilantro leaves and the juice of the remaining limes; blend until smooth. Pour the coconut sauce into a bowl, season with salt and pepper to taste, and let cool completely.
In a large heavy-bottomed saucepan, heat 2 inches of vegetable oil over medium heat until a deep-fry thermometer reads 425°F (220°C). Fry the wings in two batches, turning occasionally, until golden brown and crisp, about 2 minutes per batch.
Using a slotted spoon, transfer the wings to a clean rack set over a baking sheet and season with salt. Before frying the next batch, be sure to bring the oil to the correct temperature.
Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut sauce and pickled cucumbers and carrots.