Deep fried pepper chicken wings with pandanus leafs
| 4 | Chicken wings |
| 1 Tsp | Black pepper |
| ½ tab | Fish sauce |
| 3 | Pandanus leaves |
- In a stone mortar and pestle grind black pepper into a fairly course grind (about the size of a plunger coffee grind)
- ½ chicken wings at the joint by sliding a knife down the length of the wing and separating the joint at the bottom.
- Remove the white of the pandanus leaves. Roughly chop the leaves into about 3cm lengths and place them in a bowl with the halved chicken wings, black pepper, and fish sauce. Cover and refrigerate overnight if possible (more than 30 minutes if you don’t have time)
- Once the chicken is marinaded place the chicken and pandanus leaves carefully in very hot oil. Remove leaves if they are cooking too quickly and replace as necessary to brown. Once the chicken is browned remove it and place on kitchen paper to drain.
- Serve with Thai chilli dipping sauce