Stuffed Chicken Wing Recipe
Deep-fried boneless chicken wings, stuffed with glass noodles and ground chicken, served with sweet, and sour sauce.
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Ingredients
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Filling and Stuffing
Coating and Frying
Sweet and Sour Sauce
Method
Filling, Assembly and Stuffing
- 1
- 2
Step 2: Make filling
In a large mixing bowl, combine ground chicken, softened glass noodles, minced garlic, shallots, and green onions. Add soy sauce, fish sauce, white pepper, sesame oil, and salt. Mix thoroughly until the mixture is cohesive; beat in the egg to help bind if desired.
- 3
Step 3: Prepare chicken pockets
Slice boneless chicken pieces into wing-like portions. Gently pound each piece to flatten to about 1/4 inch, then make a small pocket along the side by making a shallow slit.
- 4
Step 4: Stuff and seal
Spoon filling into each pocket, pressing to compact. Secure openings with toothpicks or kitchen string so the filling stays inside during frying.
Coating, Frying and Sauce
- 5
Step 5: Prepare coating
In a shallow bowl, whisk the egg with 2 tablespoons water to make an egg wash. In a separate bowl, whisk together flour, cornstarch, salt, white pepper, and garlic powder to make the dry coating.
- 6
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Step 7: Fry the wings
Heat vegetable oil in a deep pan or fryer to about 350°F (175°C). Fry stuffed wings in batches for 4-5 minutes, until golden brown and the chicken is cooked through. Transfer to a rack to drain.
- 8
Step 8: Prepare sweet and sour sauce
In a small saucepan, combine pineapple juice, rice vinegar, ketchup, sugar, and soy sauce. Bring to a simmer. Make a slurry by mixing the cornstarch with 1 tablespoon water, then whisk into the sauce and simmer until thickened.
- 9
Step 9: Serve
Optionally toss the fried stuffed wings in a light coat of sauce or serve the sauce on the side. Garnish with sliced green onions or sesame seeds for extra aroma and color.
