
By Patrick Kong
Fried Chicken Tendons (En Gai Tod)
6 steps
Prep:15minCook:10min
The PERFECT beer snack. The Thai's have been keeping this one a secret for too long. Crispy, crunchy, tendon-y - it's the perfect bite for people who appreciate a little texture.
Updated at: Tue, 11 Jun 2024 17:04:47 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
29
High
Nutrition per serving
Calories256.5 kcal (13%)
Total Fat2 g (3%)
Carbs56.8 g (22%)
Sugars21.2 g (24%)
Protein9.1 g (18%)
Sodium2107.4 mg (105%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
500gchicken tendon

2 Tbspfish sauce

½ tspblack pepper
ground

½ tspsugar

20ggarlic
minced

4 Tbspcorn starch

1 Tbspall-purpose flour

1 tspbaking soda

neutral oil
for frying
For Stir-Frying (Optional)

6green chillies
rough chopped

6red chillies

6red chillies
rough chopped

2cloves garlic
minced

2Shallots
fine dice

1 tspmsg
Garnish
Instructions
Step 1
Combine chicken tendons with fish sauce, sugar, garlic, and black pepper. Let marinate for up to 8 hours or use immediately.
chicken tendon500g




Step 2
Combine the cornstarch, flour, and baking soda. Add it to the chicken tendons and mix until thick and pasty. You may need to add more of the flour mixture.



Step 3
Heat neutral oil to 350 F and fry the chicken tendons until golden brown, about 2-4 minutes. Drain on a paper-towel lined tray.

Stir Frying
Step 4
In a wok over medium heat, add a splash of oil. Add the chillies, garlic, and shallots. Toss till aromatic, about 30 seconds.
Step 5
Add the fried chicken tendons and combine with the aromatics. Season with MSG and remove.
Step 6
Serve with a lime wedge and a cold beer!
Notes
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