Vietnamese Stuffed Chicken Wings
These Vietnamese Stuffed Chicken Wings are the perfect kind of finger food. The crispy wings are coated in a spicy, sweet and savoury sauce and stuffed with a juicy filling, making them super fun to eat!
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g / 0.5 lb pork mince ((or whichever mince you prefer))
- 100 g / 0.3 lb prawns, minced ((we use a cleaver to mince it))
- 10 g / 0.03 lb rehydrated woodear mushrooms
- 20 g / 0.06 lb rehydrated shiitake mushrooms, finely diced
- 20 g / 0.06 lb rehydrated green bean thread
- 1/4 US cup spring onion, finely chopped
- 1/2 tbsp chicken bouillon powder
- 1 tsp pepper
- 1/4 tsp salt ((or to taste))
- 1/4 tsp sugar ((or to taste))
- 1/4 tbsp fish sauce
- 1 kg / 2.5 lb chicken wings
- 1/2 tsp fish sauce
- 1/2 tsp chicken bouillon powder
- potato starch ((as a batter))
- cooking oil ((for frying))
- 3 cloves garlic, finely chopped
- 1/2 onion, roughly chopped
- 3 tbsp spring onion
- 3 bird's eye chilli ((optional))
- 2 tbsp oil
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp water
Instructions
- 1
Start by mixing the pork mince, minced prawn, woodear mushrooms, shiitake mushrooms, spring onions, green bean thread, chicken bouillon powder, pepper, salt, sugar and fish sauce.
- 2
Set it aside to marinate as you debone the chicken wings.
- 3
When the wings have been deboned, marinate them with fish sauce and chicken bouillon powder, then fill the wings with the mince mixture.Tip: Use a zip lock bag with its tip cut or a piping bag with the mixture inside to make it easier to fill the wings.
- 4
Lightly coat each stuffed wing in potato starch.
- 5
Heat up the oil and fry the stuffed wings for approximately 10 minutes until golden brown or the stuffing is cooked inside.
- 6
Using a separate wok (or reuse the current one), add the oil in and brown the garlic and onions.
- 7
Add in the chilli and stir for 1 minute before mixing in the fish sauce, sugar and water.
- 8
Throw in the spring onion and cook for another minute.
- 9
Pour the fried stuffed wings back into the wok and coat them in the sauce.
- 10
Serve hot!