Ross Burden
from
Good Food Live
A tempting Thai style filling and a coating of crispy batter add amazing oomph to Ross Burden's hot fried chicken wings
A tempting Thai style filling and a coating of crispy batter add amazing oomph to Ross Burden's hot fried chicken wings
Thai stuffed chicken wings
Method
2. In a separate large bowl, combine all the ingredients for the filling. Place a small amount of filling into each wing and secure with cocktails sticks.
3. Heat some oil in a deep fat fryer or wok to 180°C. Dip the wings in the batter and fry for about 7 to 8 minutes, until they are cooked through. The wings should float when they are cooked.
4. Drain on kitchen paper and serve immediately with salad leaves and a sweet chilli dip.
Prep:
30 min
Cook: 10 min
Cook: 10 min
Ingredients
vegetable oil, for frying8 chicken wings, trimmed and boned
For the batter:
2 tsp Baking powder150g plain flour
50g rice flour
2 tbsp Sesame seeds, (black by preference)
For the filling:
50g vermicelli, soaked and chopped into 1cm pieces200g chicken mince
3 stalks of Lemon grass, finely chopped
4 garlic clove, finely chopped
3 Thai shallots, finely chopped
2cm knob of fresh ginger root, grated
1 tbsp coriander root, chopped
4 lime leaves, sliced
1 tbsp Soy sauce
1 tbsp Sugar
white pepper
To serve:
salad leavessweet chilli dipping sauce
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