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Recipe photo for Kyet Thar Kyaw (Burmese Fried Chicken Wings)

Kyet Thar Kyaw (Burmese Fried Chicken Wings)

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Kyet Thar Kyaw (Burmese Fried Chicken Wings)

Crispy, golden wings from Myanmar's bustling tea shops and street stalls, marinated in turmeric, garlic and fish sauce, then dusted in rice flour and deep-fried until shatteringly crunchy.

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🇲🇲 Myanmar ·Asia · $
Prep
Cook
Total
4 portions
Kyet thar kyaw is the everyday fried chicken of Burmese street corners and tea shops, where wings are a standard, affordable cut. The chicken is marinated with ground turmeric, plenty of garlic and ginger, and a good splash of fish sauce, which gives the meat its warm yellow colour and savoury depth. Before frying, the pieces are tossed in a light coating of rice flour rather than a heavy batter, so the skin crisps up thin and golden while the flesh stays juicy. It is deep-fried in hot oil until the coating is crackly and the wings are cooked through. The flavour is turmeric and garlic forward, gently salty from the fish sauce, and only mildly spicy, making it a crowd-pleaser rather than a fiery dish. Serve it hot with a sharp lime and chilli dipping sauce, and it disappears fast.

Ingredients

Ingredients

800 g chicken wings whole wings or split into drumettes and flats
1 tbsp turmeric ground
4 clove garlic crushed or finely grated
1 tbsp ginger peeled and finely grated, about a thumb-sized piece
1 tbsp fish sauce
1 piece lime juiced, for the marinade
1 tsp white pepper ground
1 tsp salt
1 tsp chili powder for a mild heat (optional)

Coating and frying

100 g rice flour
0 salt to taste, for the flour dredge
1 l vegetable oil for deep-frying

Ingredients

4 portions

Ingredients

800 gchicken wings whole wings or split into drumettes and flats
1 tbspturmeric ground
4 clovegarlic crushed or finely grated
1 tbspginger peeled and finely grated, about a thumb-sized piece
1 tbspfish sauce
1 piecelime juiced, for the marinade
1 tspwhite pepper ground
1 tspsalt
1 tspchili powder for a mild heat (optional)

Coating and frying

100 grice flour
salt to taste, for the flour dredge
1 lvegetable oil for deep-frying

Instructions

Marinate the chicken

  1. 1

    Pat the chicken wings dry and place them in a large bowl. Squeeze over the lime juice and rub it into the meat.

    ~5 min
  2. 2

    Add the ground turmeric, crushed garlic, grated ginger, fish sauce, white pepper, salt and chili powder if using. Mix well so every piece is evenly coated in the yellow marinade.

    ~5 min
  3. 3

    Cover and leave to marinate for at least 1 hour, or refrigerate for several hours or overnight for deeper flavour.

    ~60 min

Coat and fry

  1. 1

    Pour the rice flour into a shallow bowl or a freezer bag and season with a little salt. Toss the marinated wings in the flour a few at a time until lightly and evenly coated, then shake off any excess.

    ~5 min
  2. 2

    Heat the oil in a deep, heavy pan to about 175C (350F). Use enough oil to submerge the wings.

    ~5 min
  3. 3

    Fry the wings in batches without crowding the pan, turning now and then, until the coating is golden and crisp and the chicken is cooked through, about 8 to 10 minutes per batch.

    ~10 min
  4. 4

    Lift out with a slotted spoon and drain on a wire rack or kitchen paper. Serve hot with a lime and chili dipping sauce.

    ~2 min

Credits & Inspiration

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