FRIED STUFFED CHICKEN WINGS
It's stuffed with bean thread noodles, chicken, mushroom, green onion, carrots, and seasoned just right. The wings are lightly coated in tapioca starch and then deep fried.
Ingredients
For the chicken wing marinade
- 12 whole chicken wings (3.5lbs) [Deboned]
- 1 tsp garlic powder (4g)
- 2 tsp fish sauce (16g)
- 1/2 tsp ground black pepper (1g)
- 1 tsp sugar (5g)
- 1/2 tsp salt (4g)
- 2 tsp dark soy sauce (14g)
For the filling
- 8 oz ground chicken thigh (250g) or you can use ground pork
- 2.8-3 oz dried bean thread noodles (hydrated & cut into smaller strands) [about 2 small bundles]
- 1/3 cup wood ear mushrooms (40g) [cut smaller]
- 1 cup green onions (100g) [diced]
- 1/4 cup shredded carrots (30g)
- 1 tsp garlic powder (4g)
- 1 tsp ground black pepper (2g)
- 1 tsp chicken bouillon powder (3g) [Totole brand]
- 1/4 tsp salt (2g)
- 2 Tbsp oyster sauce (45g)
To coat/fry
- 1 cup tapioca starch (125g)
- Neutral oil (enough to deep fry)
Instructions
FOR THE CHICKEN WINGS
- Debone the chicken wings. Watch the deboning video to see how it's done. Either use a knife or kitchen scissor to debone. I like kitchen scissors since it's safer and faster.
- Marinade the boneless chicken wings and let it sit for at least 1 hr in room temp or overnight in the fridge.
FOR THE FILLING/STUFFING
- Make sure to soak any dried items you're using (wood ear mushrooms and bean thread noodles). Rinse them well and chop them for easier mixing and filling. Then add everything for the filling in a bowl and mix well.
- Stuff the marinaded chicken wings until it is slightly pack. Don't fill it too much or else they will burst while cooking since they do expand when they cook.
- Add tapioca starch into a bowl and dip each stuffed chicken wings into the starch until it's fully coated. Place each coated wings onto a wire rack. Once each wings are coated, let it sit for at least 5 minutes to allow the starch to absorb the chicken moisture and coat on before frying.
TO DEEP FRY
- In a good pan, heat enough oil to deep fry to 350'F. Add in the chicken wings (I like to fry in two batches so I don't overcrowd the pan). Cook for at least 8-10 minutes or until the internal temperature reaches 165'F or higher. Once cooked, place into a colander to drain off access oil. Let it cool for at least 5 minutes before consuming. Enjoy as is or dip it in some sweet chili sauce. You can eat this with rice too. This chicken is quite flavorful so I don't really care to dip it in chili sauce but feel free to if you like :)
TO COOK IN THE OVEN
- You can cook the chicken in the oven. HOWEVER, you don't need to coat it in tapioca starch. Once you stuff it, just put it on a cooking rack over a lined pan and bake it. Cook in preheated 400' F oven for 30 minutes. Rotate to the other side, and cook for another 20 minutes or so or until it reaches your desire crispness. For a darker/crisper skin, you can set your oven to broil @450'F for 3-4 minutes or just until it reaches your desire crispness/color.
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