← Nouns Cooking · Thai

Ingredients

• 12 whole chicken wings (or mid-joints with the drumette removed)
• 30 g Glass (sweet potato) noodles, soaked and snipped short
• 3 dried shiitake, soaked and diced
• 250 g Minced pork
• 3 cloves Garlic
• 2 coriander roots
• ½ tsp black peppercorns
• 1 tbsp Oyster sauce
• 2 tsp Fish sauce
• 120 g tempura flour or plain flour
• 150 ml ice-cold water
• 100 g Panko breadcrumbs
• 1 l neutral oil, for deep-frying
• 4 tbsp sweet chilli sauce, to serve

Method

1. Bone the wings: cut off the drumettes (keep for another dish). Using a small knife, scrape the meat down from the joint end of each mid-wing to free the two thin bones, then twist them out, keeping the skin whole and the tip attached.
2. Pound the garlic, coriander roots and pepper to a paste and mix with the pork, noodles, mushrooms, oyster sauce and fish sauce.
3. Stuff each wing pocket with the filling without overfilling, and seal the open end with a toothpick.
4. Steam the wings for 15 min, until the filling is cooked through (75°C/165°F in the centre). Let them cool a little and pat dry.
5. Whisk the flour and cold water into a smooth batter. Dip each wing in the batter, then roll in panko.
6. Heat the oil to 170°C (340°F) and fry the wings in batches for 4–5 min, turning, until deep golden and crunchy. Drain and serve with sweet chilli sauce.

Tips

• Steaming first means the frying only has to crisp the coating, so the outside never burns before the inside is cooked.
• Panko and flour contain wheat.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hungry in Thailand Hot Thai Kitchen