- 1
Ingredients
- 8 ea Chicken Wings
- 1 qt Canola Oil (For Deep Frying)
- Stuffing
- 1 C Minced Pork
- 4 T Fish Sauce
- 2 ea Green Onions (Chopped)
- 2 t Granulated Sugar
- 1 t Ground Black Pepper
- 1/2 C Vermicelli (Soaked)
- 1/4 C Shitake Mushrooms (Chopped)
- 1 ea Egg Yolk
- 2 T Sesame Oil
- 1/4 C Carrots (Grated)
- 2 T Soy Sauce
- Breading
- 1 C Panko Bread Cumbs
- 1 C Cornstarch
- 1 ea Egg
- 1 T Water
- Sauce
- 1 ea English Cucumber (Diced)
- 5 T Granulated Sugar
- 1 C Boiling Water
- 1/2 C White Vinegar
- 1 t Kosher Salt
- 4 ea Red Chillies (Seeded, Diced)
- 3 ea Shallots (Diced)
Preparation
Step 1
Brine Chicken
Mix all Stuffing ingredients and refrigerate for 1 hour.
With a small pointed knife scrape the meat away from the bone, making sure not to puncture the meat keeping it in a tube shape to hold the stuffing. Leave the wing tip intact to stop the stuffing from coming out the other end.
Place stuffing in a zip-top bag and cut off the corner of the bag. Place the open corner in the cavity of the wing and inject the stuffing into the wing.
Mix Egg and Water to create an Egg Wash. Dredge stuffed wing in Cornstarch, then in Egg Wash, roll in the Bread Crumbs.
Deep Fry at 350º F until deep golden brown, about 20 minutes. Drain on cooling rack to avoid crust removal.
For Sauce; mix all ingredients. Refrigerate until completely cooled.
Slice and serve with sauce.