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Sticky chilli chicken wings with Thai pickled watermelon salad
BBC28Ingredients
2Hours
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Ingredients
US|METRIC
5 SERVINGS
- 1 liter buttermilk
- 100 grams salt (/3½oz)
- 1 kg chicken wings (jointed)
- 125 grams rice flour (/4½oz)
- 125 grams potato flour (/4½oz)
- 125 grams plain flour (/4½oz)
- 1 tsp. freshly ground black pepper
- vegetable oil (for deep-frying)
- 1 Tbsp. fish sauce
- 1 chilli (red bird's-eye, finely chopped)
- 75 grams palm sugar (/2½oz)
- 2 Tbsp. tamarind paste
- 600 grams watermelon (cut into 1cm/½in cubes)
- 1 Tbsp. palm sugar
- 2 Tbsp. fish sauce
- 1 lime (juice only)
- 1/2 garlic clove (crushed)
- 1/2 red chilli (Thai)
- 1 handful coriander leaves (fresh)
- 1 handful fresh mint leaves
- 1 handful roasted peanuts
- 1 tsp. coriander leaves (finely chopped fresh)
- 1/2 tsp. thai basil leaves (finely chopped fresh)
- 1 tsp. fresh mint leaves (finely chopped)
- 1 tsp. garlic (crispy)
- 1 tsp. shallots (crispy)
- 1 tsp. red chillies (pickled)
- 1 free range egg (fried)
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