Crispy wings with three-flavored sauce (Pik kai thot sot sam rot) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 53) by Leela Punyaratabandhu

  • chicken wings
  • shallots
  • Show all ingredients...
  • Serves : 2-3

  • EYB Comments

    Can substitute Thai long chiles for bird's eye chiles, light or dark brown sugar for palm sugar, all-purpose flour for rice flour, and cilantro stems for cilantro roots. Requires marinating chicken 4 or 5 hours or overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai long chiles for bird's eye chiles, light or dark brown sugar for palm sugar, all-purpose flour for rice flour, and cilantro stems for cilantro roots. Requires marinating chicken 4 or 5 hours or overnight.

  • twoyolks on September 24, 2015

    The wings were very crunch with a good mix of hot, sour, and sweet. I used two "red Thai chiles" and it provided just about the right amount of heat. I think there's a typo in the recipe as I only needed to fry my chicken wings for 8 minutes instead of the 20 to 25 listed in the recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.