This recipe brings back memories of my childhood, where crispy chicken wings were always a treat. The addition of sambal belacan sauce gives it a spicy, tangy kick that pairs perfectly with the crunchiness of the wings. It's a dish that combines traditional flavors with a modern twist, making it a favorite for gatherings and casual dinners.
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Trim and cut the bottom part of the lemongrass. Use a mortar and pestle to pound the lemongrass until it becomes light, fluffy, and stringy.
Pound the garlic, galangal slices, cilantro roots, and black peppercorns into a rough paste.
Combine the paste, lemongrass strings, and seasoning with the sambal belacan sauce. Mix thoroughly with your hands, breaking up the clumps of lemongrass as you mix. Let it marinate for 30 minutes.
Add the egg white, tapioca starch, baking powder, and some cooking oil to the chicken wings. Coat them evenly.
Heat up cooking oil in a wok. Deep-fry the chicken wings until golden brown, then remove them. Allow the oil to reach the desired temperature again, return the fried wings to the oil, and fry for an additional 2 to 3 seconds for extra crispiness.
Squeeze some calamansi juice over the wings before serving. Serve with sambal belacan sauce for extra flavor.
Ensure the lemongrass is pounded thoroughly to release its aroma and flavor.
Marinating the chicken wings for at least 30 minutes enhances the flavor.
Double frying the wings ensures maximum crispiness.
Use calamansi juice for a tangy finish, but lime can be substituted if unavailable.
Serve the wings immediately for the best texture and flavor.
Can I use lime instead of calamansi?
Yes, lime can be used as a substitute for calamansi juice.
What is sambal belacan sauce?
Sambal belacan is a spicy chili paste made with shrimp paste, commonly used in Southeast Asian cuisine.
Can I bake the chicken wings instead of frying?
While frying gives the wings their signature crispiness, you can bake them at a high temperature for a healthier alternative.
How long should I marinate the chicken wings?
Marinate the chicken wings for at least 30 minutes to allow the flavors to infuse.
What can I use instead of tapioca starch?
Cornstarch can be used as a substitute for tapioca starch in this recipe.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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