To make the coating mix, whisk together both flours, then add the salt.½ tsp Tianjin chilli powder, or to taste (optional).about 120g potato, sweet potato or tapioca flour.1kg chicken wings: mid-joint and/or drumette portions.80g cake or pastry flour (or gluten-free flour).120g potato, sweet potato or tapioca flour.I learned this recipe from a friend, Tass, who is the best Thai home cook I know. If your preferred brand is very hot or vinegary, add a little more sugar, or, if you like it spicier, mix in more chilli powder. Different brands of sriracha have different amounts of acidity and heat, so you might need to adjust the seasonings slightly to balance the flavours. It was popularised in the United States by a Vietnamese producer in California. Sriracha is just one of the hundreds of nam priks – Thai sauces served as condiments to spice up a dish.
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