Recipe: Laksa Crispy Fried Chicken Wings with Laksa Dipping Sauce

by Mummy's Kitchen

What do you usually do with laksa paste? A bowl of yummy Laksa!! However, when Singapore Home Cooks approached a group of us to take up the campaign of using Dancing Chef’s Laksa paste to cook other creative dishes apart from Laksa, Mummy’s Kitchen was one of those who were honoured to do so.

I wanted a dish that will bring out the original flavour of the paste without tampering with it too much. As chicken is kind of bland, a strong paste like this will blend in very well. I am so proud to present to you our Mummy’s Kitchen Crispy Fried Chicken with Laksa dipping sauce, born on 15 July 2017! The Laksa sauce on the Laksa Crispy Fried Chicken Wings just round up the dish so well! Hope you enjoy this dish and I humbly request that you make mention of Mummy’s Kitchen @BeyondNorm if you ever recreate this dish in your kitchen and post it online.

If you like this recipe, be generous and give us some feedback/comments via our blog. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

Serves 4 persons

Ingredients

6 pieces of chicken wings with the drumlets

1 (100g) packet of Dancing Chef Laksa paste

150ml fresh coconut cream/milk

2 to 3 sprigs of laksa leaves

½ to 1 tablespoon brown sugar

Enough peanut oil for deep frying of chicken wings

Ingredients for the Batter (adapted from one of Dr Leslie Tay’s recipe)

80g plain flour

80g potato starch

1 egg

100ml water

¼ teaspoon bicarbonate

¼ teaspoon baking powder

Method:

 

  1. Rinse the chicken and separate the wings from the drumlets.
  2. Next add 50g of the laksa paste and ensure that the chicken pieces are coated evenly and set aside.
  3. Then mix all the ingredients for the batter till smooth.
  4. Add the batter to the marinated chicken pieces.
  5. Mix well and marinade it for 8 hours or overnight.

After 8 hours or the following day:

  1. Wash and rinse the laksa leaves and pat very dry.
  2. Add some oil into a non-stick pan and fry the laksa leaves till crispy. Set aside.
  3. Take the marinated chicken out of the fridge.
  4. Add enough oil for deep frying into a wok. Heat up the oil for 30 seconds or till it is hot.
  5. Add in the drumlets one by one.
  6. After 30 seconds separate them so that they do not stick together.
  7. After 1 minute or more turn the chicken.
  8. Fry for another 3½ minutes or till golden brown.
  9. Transfer the fried chicken to a cooling rack and set over a baking sheet.
  10. Add the wings one by one.
  11. Repeat steps 9 to 12.

Making the sauce:

  1. Add 50g of laksa sauce into a non-stick pan.
  2. Add in coconut cream/milk.
  3. Add some brown sugar to tone down the saltiness.
  4. Once it simmers, turn off the heat and transfer it into a small serving dish.

Final touch of the dish:

  1. Transfer your cooled crispy wings to a serving plate and sprinkle with the crispy laksa leaves.
  2. Add a few crispy laksa leaves into the laksa sauce and serve immediately.

Tips:

  1. If you are not eating the wings immediately and want to keep your fried chicken wings crispy, turn your oven to 100-120 °C and transfer them into the oven. This will keep them warm and crispy.
  2. Don’t transfer your fried chicken wings to a plate lined up with paper towels as this will cause steam to be collected underneath and make the chicken wings soggy.

Tags:                
Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

Leave a Reply