500 g chicken wings / 6 pcs
1 head garlic
½ tsp white peppercorns
1 tbsp coriander roots and stems
1 tsp salt
8 pcs kaffir lime leaves
500 ml vegetable oil (for frying)
Split the head of garlic into half. Peel half the garlic, leaving the other half unpeeled.
Add the peeled garlic to a mortar and pestle/or food processor with the white peppercorns and coriander roots. Grind till pulpy, then add salt.
Rub the paste over the chicken wing and cover or place in ziploc bag.
Leave to marinate in the refrigerator for 12-24 hours.
Put the remaining unpeeled garlic into a mortar and roughly crush with the pestle.
Remove the ribs from the kaffir lime leaves.
Wipe the residual paste off the chicken with a paper towel and bring the chicken to room temperature.
Heat the oil in a heavy based pan over high heat till shimmering, then add the chicken wings and fry until golden, turning with chopsticks or tongs - about 6-8 minutes.
Remove the chicken wings from the oil and drain on absorbent paper.
Then, add the garlic to the hot oil. After 12 seconds, add the kaffir lime leaves as well, using a metal skimmer to stir and straining them out as soon as they are crispy and golden - about 30 seconds.
Make sure your oil is hot enough as failing to do so will result in soggy, oil chicken.
Ensure the oil is hot enough by placing a wooden chopstick upright inside the oil, if bubbles appear on the chopstick, it’s ready.
Use chicken drumsticks or thighs instead of wings, but increase the cook time accordingly.