This crisp, golden Cambodian-style fried chicken was taught to me by my best friend, Sophia.
- 2 kg chicken wings, cut into mid wing and drumettes
- Vegetable oil, for deep - frying
- 500 g rice flour
- Sriracha sauce, to serve
- 10 garlic cloves, finely chopped
- 2 -3 cm piece ginger, peeled and grated
- ½ bunch spring onions, thinly sliced
- 250 ml (1 cup) oyster sauce
- 250 ml (1 cup) light soy sauce
- 50 ml fish sauce
- 100 g sugar
- Murray river pink salt and ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 3 hours
- Place all the marinade ingredients in a large bowl and stir to combine. Add the chicken wings, toss to coat well, then cover and refrigerate for at least 3 hours.
- Fill a large heavy-based saucepan one third full of vegetable oil and heat to 180˚C.
- Place the rice flour in a large bowl. Take the chicken wings out of the marinade, add to the rice flour and toss to coat. Stand for 5 minutes.
- Fry the chicken wings in batches until golden and crisp. Drain on a wire rack and season with a little salt. Serve immediately with Sriracha sauce on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.