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Thai stuffed chicken wings

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

Thai stuffed chicken wings

Method

1. To make the batter, sift the baking powder and flours together into a large bowl. Stir in the sesame seeds. Gently whisk in enough cold water to produce a batter like consistency.

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.

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Serves: 8

Prep: 30 min
Cook: 10 min

Ingredients
vegetable oil, for frying
8 chicken wings, trimmed and boned

For the batter:

2 tsp Baking powder
150g plain flour
50g rice flour
2 tbsp Sesame seeds, (black by preference)

For the filling:

50g vermicelli, soaked and chopped into 1cm pieces
200g 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