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Prepare the Chicken Wings: In a large bowl, combine the chicken wings, oyster sauce, 1 teaspoon chicken bouillon powder, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, black pepper, and paprika. Mix thoroughly by hand until the wings are well coated.

Sprinkle the cornstarch over the seasoned chicken wings and mix again until evenly distributed.

Air fry the chicken wings at 390°F for 20 minutes, flipping them halfway through the cooking time to ensure even crisping. Work in batches if necessary to avoid overcrowding the air fryer.

Prepare the Nam Khao Herbs and Nam: Chop the cilantro, green onions, and mint. Set aside. Crumble the fermented pork sausage (Nam) into a bowl. Set aside.

Prepare the Rice Mixture: In a large mixing bowl, combine the day-old cooked rice, red curry paste, 1/2 teaspoon granulated sugar, 1/2 teaspoon chicken bouillon powder, and finely chopped kaffir lime leaves. Crack the egg into the mixture. Mix all ingredients thoroughly by hand until well combined.

Fry the Rice Patties: Heat olive oil in a large pan over medium-high heat. Form the rice mixture into small patties (about 2-3 inches in diameter). Fry the patties in the hot oil for 3-4 minutes per side, or until crispy and golden brown. Work in batches if needed.

Drain the fried rice patties on paper towels to remove excess oil. Once cooled slightly, transfer them to a large mixing bowl and break them up with a wooden spoon or your hands.

Assemble the Nam Khao: Add the chopped cilantro, green onions, mint, and crumbled Nam to the bowl with the broken-up fried rice. Add 2 tablespoons of fish sauce and 2 tablespoons of lime juice. Mix all ingredients thoroughly until well combined.

Prepare the Crack Sauce: In a mortar, combine the garlic cloves, red chilies, and salt. Pound with a pestle until a coarse paste forms.

Add 1 tablespoon lime juice, 2 tablespoons fish sauce, and 1 tablespoon of the mixed chopped herbs to the mortar. Mix well. Taste and adjust seasoning if necessary. Transfer the sauce to a small serving bowl.

To Serve: Arrange the Nam Khao mixture on serving plates. Add the air-fried chicken wings alongside. Garnish with sliced limes and cucumber. Serve with the crack sauce on the side and optional grilled sausage.


Prepare the Chicken Wings: In a large bowl, combine the chicken wings, oyster sauce, 1 teaspoon chicken bouillon powder, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, black pepper, and paprika. Mix thoroughly by hand until the wings are well coated.

Sprinkle the cornstarch over the seasoned chicken wings and mix again until evenly distributed.

Air fry the chicken wings at 390°F for 20 minutes, flipping them halfway through the cooking time to ensure even crisping. Work in batches if necessary to avoid overcrowding the air fryer.

Prepare the Nam Khao Herbs and Nam: Chop the cilantro, green onions, and mint. Set aside. Crumble the fermented pork sausage (Nam) into a bowl. Set aside.

Prepare the Rice Mixture: In a large mixing bowl, combine the day-old cooked rice, red curry paste, 1/2 teaspoon granulated sugar, 1/2 teaspoon chicken bouillon powder, and finely chopped kaffir lime leaves. Crack the egg into the mixture. Mix all ingredients thoroughly by hand until well combined.

Fry the Rice Patties: Heat olive oil in a large pan over medium-high heat. Form the rice mixture into small patties (about 2-3 inches in diameter). Fry the patties in the hot oil for 3-4 minutes per side, or until crispy and golden brown. Work in batches if needed.

Drain the fried rice patties on paper towels to remove excess oil. Once cooled slightly, transfer them to a large mixing bowl and break them up with a wooden spoon or your hands.

Assemble the Nam Khao: Add the chopped cilantro, green onions, mint, and crumbled Nam to the bowl with the broken-up fried rice. Add 2 tablespoons of fish sauce and 2 tablespoons of lime juice. Mix all ingredients thoroughly until well combined.

Prepare the Crack Sauce: In a mortar, combine the garlic cloves, red chilies, and salt. Pound with a pestle until a coarse paste forms.

Add 1 tablespoon lime juice, 2 tablespoons fish sauce, and 1 tablespoon of the mixed chopped herbs to the mortar. Mix well. Taste and adjust seasoning if necessary. Transfer the sauce to a small serving bowl.

To Serve: Arrange the Nam Khao mixture on serving plates. Add the air-fried chicken wings alongside. Garnish with sliced limes and cucumber. Serve with the crack sauce on the side and optional grilled sausage.
