Thai Fried Chicken Today we’re testing out the Ray-Ban Meta glasses and seeing if it can assist me in today’s cook @raybanmeta #RayBanMetaPartner #Cooking #FriedChicken #Recipe Thai Fried Chicken (Gai Tod) Ingredients - 2kg (4 lb 6 oz) chicken wings - 2 garlic cloves, peeled - small piece of ginger, peeled and sliced - roots from ½ bunch of coriander, washed and sliced - salt, to taste - 1 tsp black pepper - 1½ tbsp (22 ml) fish sauce - 200g (7 oz) rice flour - 100g (3½ oz) plain flour - 100g (3½ oz) cornflour (cornstarch) - 1 tsp baking powder - ½ tsp turmeric - oil for frying - sweet and sour chilli dipping sauce, to serve Method 1. To prepare the marinade, using a mortar and pestle, pound the garlic, sliced ginger, sliced coriander roots, a generous pinch of salt, and black pepper into a paste. It should be well-blended but doesn’t need to be completely smooth. 2. Place the chicken wings in a large bowl. Add the paste and fish sauce, then mix thoroughly to coat the chicken evenly. Cover the bowl and refrigerate for at least 1 hour or preferably overnight to allow the flavours to develop. 3. When ready to cook, heat enough oil for deep-frying in a large pan or fryer to 180°C (350°F). 4. In a large mixing bowl, combine the rice flour, plain flour, cornflour, baking powder, turmeric, and ½ teaspoon of salt. Stir until evenly mixed. 5. Remove the marinated chicken wings from the fridge. Toss them in the flour mixture until evenly coated. For extra crispy bits, add any leftover marinade to the flour mixture and create small lumps that will stick to the chicken. 6. Carefully place the chicken wings into the hot oil. Fry in batches for 8–10 minutes, turning occasionally, until they are golden brown and cooked through. Avoid overcrowding the pan to ensure even cooking. 7. Remove the fried chicken wings from the oil and place them on a wire rack to drain any excess oil. 8. Serve the fried chicken wings hot, accompanied by sweet and sour chilli dipping sauce for dipping.