Spicy Chicken Wing Pan Dapoer Sriwidi

5 from 9 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people


For the hot marinade:

  • 6 small Onions, red
  • 4 medium sized Cloves of garlic, fresh
  • 2 medium sized Tomatoes
  • 2 tbsp Sunflower oil
  • 2 Cloves
  • 300 g Tomato juice
  • 4 g Chicken broth, Kraft bouillon
  • 2 small Chillies, red
  • 2 Poles Lemongrass, fresh
  • 20 g Ginger slices, fresh or frozen
  • 10 g Galangal slices, fresh or frozen
  • 6 Kaffir lime leaves, fresh or frozen
  • 2 small Spring onions, fresh


  • 1,5 liter Frying oil


  • Wash the chicken wings. If they have 2 joints, the outer part must be separated and used elsewhere. Separate the upper and lower arm at the joint. Remove any skin that may be present. Put the wings in plenty of boiling water and let simmer for 2 minutes. Strain and discard the broth. Rinse the wings well and clean the pot.
  • Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Heat the sunflower oil in a sufficiently large pan, add the onions and garlic and roast until the onions are translucent.
  • Add the tomato pieces together with the cloves, stir-fry for 2 minutes, then deglaze with the tomato juice and dissolve the chicken stock in it. Simmer with the lid on for 5 minutes. Take off the stove and let cool down a bit.
  • In the meantime, wash the chillies and use them whole with the stalk. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently tap the lower half of the pieces with the back of the knife. The stems should remain optically intact.
  • Wash, peel and cut the fresh roots (ginger and galangal) into thin slices. Weigh frozen goods and allow to thaw. Wash the kaffir lime leaves and use them whole. Cut off enough greens from the washed and cleaned spring onions so that they fit in the pan.
  • Finely puree the mixture in the pan in the blender on the highest setting for 1 minute. Put the puree together with the chicken wings and the ingredients from chillies to kaffir lime leaves in the saucepan and simmer with the lid on for 30 minutes. Remove the wings and clean any adhering ingredients. Put the spring onions with all the ingredients from the saucepan in a pan and reduce the sauce to less than half.
  • Heat the frying oil to 210 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Fry the chicken wings in portions in hot frying oil until light brown (this takes about 20 seconds per portion). Caution: risk of splashing! Put the wings in the pan with the sauce. Serve warm in the pan as a side dish and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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