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Gai Tod Hatyai
two times fried chicken

15 chicken wings
1 head/bulb garlic
2 tsp ketumbar seeds
1/2 tsp white pepper
6 tbsp fishsauce
3 tsp palmsugar
125 gr rice flour
sweet chilli sauce
Pound or grind the garlic, the ketumbar and the peper fine into a paste. Mix the fishsauce and the palmsuger with the paste and marinate the wings for at least 2.5 hours. Sprinkle the rice flour over the wings and coat them well
Heat in a wok the oil and fry the wings slowly for 12-15 minutes until golden brown. Remove the wings and drain them
Heat the oil again and fry the wing for 2-3 minutes until brown and crispy. Drain the wings and serve with the sweet chilli sauce.

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