Thai stuffed chicken wings
By: Ross Burden From: Good Food Live
-
Thai stuffed chicken wings
- Prep time:
- 30 mins
- Cook time:
- 10 mins
- Serves:
- 8
A tempting Thai style filling and a coating of crispy batter add amazing oomph to Ross Burden's hot fried chicken wings
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 noodles, soaked and chopped into 1cm pieces
- 200g minced chicken
- 3 stalks of Lemon grass, finely chopped
- 4 clove Garlic, finely chopped
- 3 Thai Shallots, finely chopped
- 2cm knob of Ginger, grated
- 1 tbsp coriander roots, chopped
- 4 Thai lime leaves, sliced
- 1 tbsp Soy sauce
- 1 tbsp Sugar
- freshly ground white pepper
To serve:
- salad leaves
- sweet chilli sauce
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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