“This is a Sunda kitchen favourite,” says Khanh Nguyen. “I use wingettes which have a good ratio of meat to skin, and stay juicy.” Start this recipe a day ahead to marinate the chicken.
Ingredients
Batter
Palm-sugar glaze
Buttermilk waffles
Method
1.For batter, whisk ingredients and 2 tbsp salt in a bowl until well combined.
2.Add chicken to batter and mix with your hands until chicken is evenly coated. Cover and refrigerate (overnight).
3.For palm-sugar glaze, stir shallot, garlic, chilli and oil in a small saucepan over medium-high heat until caramelised (6-8 minutes). Add remaining ingredients, ½ tsp salt and 2 tbsp water and bring to a simmer, stirring occasionally, until a thick sticky glaze (2-3 minutes).
4.For waffles, combine dry ingredients and 1 tsp fine salt in a bowl and mix well. Combine wet ingredients separately and whisk to combine. Stir wet mixture into dry mixture and leave for 30 minutes. Heat a waffle iron and grease with butter. Strain batter, then add a heaped 1/4-cupful of batter to a waffle iron (exact amounts will vary; refer to manufacturer’s instructions), and cook until golden (2-4 minutes). Keep warm, and repeat with remaining batter (makes about 8 waffles).
5.Remove chicken from marinade, roll each wing in chickpea flour, then transfer to a tray and leave for 10 minutes.
6.Preheat oil in a deep saucepan to 160°C. Deep-fry wings in batches until golden brown and crisp (4-5 minutes; be careful, hot oil will spit), then drain on paper towels.
7.Top waffles with wings, drizzle over glaze, and serve with fennel salad, lime wedges and shallot mixture on the side.
Nutritional yeast is available from health food shops and select supermarkets. Shichimi togarashi, a Japanese chilli blend, Fu Chi bean sauce and low-gluten wheat flour are available from Asian supermarkets.
Method To make tamarind purée, mix 40gm tamarind pulp with 40ml boiling water and stand until softened, then pass through a sieve, pressing firmly.
Wine suggestion 2017 Good Intentions Wine Co Floppy Giggle Day. Wine suggestion by Brad Hammond.
Notes