Spicy Boxing Chicken with a Chili and Lime Dipping Sauce

PUBLISHED ON: 02.23.2010

Food blogging has been such a wonderful experience for me and having an opportunity to host a fellow blogger is icing on the top.  I was delighted when Suresh from 3 Hungry Tummies www.3hungrytummies.blogspot.com  agreed to showcase one of his dishes on Tomatoes on the Vine.  He has a creative cooking style that focuses on fresh simple ingredients to create mouth pleasing flavors.

Please welcome Suresh! Take the time to visit his blog and say hello.

When my new blogger friend Velva from Tomatoes on the Vine asked me to do a guest post for her beautiful blog, I jumped at the opportunity. To repay such an honour given to me; I thought I should make something special that she would love of course, thus the birth of Spicy Boxing Chicken with chili and lime dipping sauce.

This is a perfect as a beer snack, finger food for your next party or as part of your next Thai meal.

Spicy Boxing Chicken with a Chili and Lime Dipping Sauce 
Recipe from 3 Hungry Tummies

1 kg of chicken wings
4 garlic cloves, roughly chopped
4 coriander roots, roughly chopped
small knob of ginger, roughly chopped
Tablespoon of fish sauce
Tablespoon oyster sauce
dash of white pepper
rice flour for dusting
peanut oil for frying
Chili and Lime Dipping Sauce
5 garlic cloves, roughly chopped
2 coriander roots, roughly chopped
4 bird chilies, roughly chopped
2 shallots, roughly chopped
2 tablespoon of white sugar
2 tablespoon of fish sauce
juice of 2 limes
First prepare marinade by pounding the chopped ingredients till a rough paste is achieved, set aside. Next separate the wings into two parts; with a sharp knife cut around the thin end of the drumette until the skin is sinew and is separated from the bone, pull the mat down with the help of a knife if needed, and you get a little chicken lollipop.

With the winglets;  loosen the two thin bones with a sharp knife then pull the bones out, pull the meat down to the wing tip end. Marinate the chicken pieces wth the prepared paste, fish sauce, oyster sauce and white pepper for at least one hour.

Dust the marinated chicken pieces with rice flour and fry in batches until golden and crispy.

For the dipping sauce; pound chopped ingredients to a rough paste then mix in the sugar, fish sauce and lime juice. Check for seasoning, it should taste sweet, sour , hot and salty. The sauce can be stored in the refrigerator for up to one week.

Serve fried chicken pieces on a large platter with the dipping sauce.

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