Nam Khao Chicken Wings and Crack Sauce
Nam Khao Chicken Wings and Crack Sauce
Ingredients
For the Nam Khao Chicken Wings
- 2 pounds chicken wings, flats and drumettes separated
- 2 tablespoons oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 tablespoon cornstarch
For the Nam Khao (Crispy Rice Salad)
- 2 cups day-old cooked rice
- 1 tablespoon red curry paste
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken bouillon powder
- 2 kaffir lime leaves, finely chopped
- 1 egg, large
- 1/2 cup olive oil, for frying, or as needed
- 1/4 cup cilantro, chopped
- 2 green onions, chopped
- 1/4 cup fresh mint leaves, chopped
- 4 ounces Nam (fermented pork sausage), crumbled
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, from 1-2 limes
For the Crack Sauce
- 4 garlic cloves
- 3 red chilies, Thai bird's eye or similar, stems removed
- 1/4 teaspoon salt
- 1 tablespoon lime juice, from 1/2 lime
- 2 tablespoons fish sauce
- 1 tablespoon mixed fresh herbs, chopped cilantro, green onion, and/or mint
For Serving
- 1 limes, sliced for garnish
- 1/2 cucumber, sliced for garnish
- 4 ounces grilled sausage, such as Lao sausage or hot dogs, optional
Instructions
- 1
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.
⏱️ 5 min
- 2
Sprinkle the cornstarch over the seasoned chicken wings and mix again until evenly distributed.
⏱️ 2 min
- 3
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.
⏱️ 20 min•🌡️ 390
- 4
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.
⏱️ 10 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 15 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 5 min
- 9
Prepare the Crack Sauce: In a mortar, combine the garlic cloves, red chilies, and salt. Pound with a pestle until a coarse paste forms.
⏱️ 5 min
- 10
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.
⏱️ 3 min
- 11
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Nam Khao Chicken Wings and Crack Sauce
For the Nam Khao Chicken Wings
- 2 pounds chicken wings, flats and drumettes separated
- 2 tablespoons oyster sauce
- 1 teaspoon chicken bouillon powder
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 1 tablespoon cornstarch
For the Nam Khao (Crispy Rice Salad)
- 2 cups day-old cooked rice
- 1 tablespoon red curry paste
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken bouillon powder
- 2 kaffir lime leaves, finely chopped
- 1 egg, large
- 1/2 cup olive oil, for frying, or as needed
- 1/4 cup cilantro, chopped
- 2 green onions, chopped
- 1/4 cup fresh mint leaves, chopped
- 4 ounces Nam (fermented pork sausage), crumbled
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, from 1-2 limes
For the Crack Sauce
- 4 garlic cloves
- 3 red chilies, Thai bird's eye or similar, stems removed
- 1/4 teaspoon salt
- 1 tablespoon lime juice, from 1/2 lime
- 2 tablespoons fish sauce
- 1 tablespoon mixed fresh herbs, chopped cilantro, green onion, and/or mint
For Serving
- 1 limes, sliced for garnish
- 1/2 cucumber, sliced for garnish
- 4 ounces grilled sausage, such as Lao sausage or hot dogs, optional
Instructions
- 1
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.
⏱️ 5 min - 2
Sprinkle the cornstarch over the seasoned chicken wings and mix again until evenly distributed.
⏱️ 2 min - 3
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.
⏱️ 20 min•🌡️ 390 - 4
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.
⏱️ 10 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 15 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 5 min - 9
Prepare the Crack Sauce: In a mortar, combine the garlic cloves, red chilies, and salt. Pound with a pestle until a coarse paste forms.
⏱️ 5 min - 10
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.
⏱️ 3 min - 11
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.
⏱️ 5 min