How's Thai Food at McDonald's!?

By Pailin's Kitchen · 45 min

Ingredients

Instructions

1. Trim any loose flaps of skin from the drumettes, put them in a mixing bowl, add the fish sauce and mix well. Leave to marinate about 20 minutes, stirring halfway through.
2. Toast the jasmine rice and makrut lime leaves (if using) in a small dry skillet over medium-high heat, stirring constantly. Once the leaves look dry and curled, take them out of the pan straight away. Keep toasting the rice until the grains are dark brown, then remove it immediately. This takes about 5 minutes; the process gives off smoke, so ventilate well.
3. Grind the toasted rice and lime leaves to a very fine powder in a coffee grinder or mortar and pestle.
4. Add the cayenne, paprika, lime powder, sugar and salt to the ground rice and grind about 5 more seconds, until fine and evenly mixed. Let the dust settle before opening the lid.
5. Whisk the flour and cornstarch together until well combined, then add to the marinated drumettes and toss so they do not stick together. Drizzle over the 2 Tbsp water and toss again so the flour forms clumps.
6. Heat about 2 inches of frying oil in a wok or medium pot to 375°F (190°C). Fry the drumettes in two batches without crowding the pot, lowering the heat to about medium so the oil stays between 325°F and 350°F. Fry 6 to 8 minutes depending on size, until the internal temperature reaches at least 175°F.
7. Move the first batch to a large bowl, turn the heat to low, sprinkle about half the zabb powder over them and toss with a spoon.
8. Bring the oil back to 375°F, fry the second batch, and add it to the first. Sprinkle most of the remaining powder over everything, keep about 1 Tbsp back, toss well, then dust the held-back powder over any bare spots.
9. Let the wings cool for a few minutes before eating.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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