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!
Servings: 6
Ingredients
The Stuffing
- 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 (affiliate link)
- 20 g / 0.06 lb rehydrated shiitake mushrooms, finely diced (affiliate link)
- 20 g / 0.06 lb rehydrated green bean thread (affiliate link)
- 1/4 US cup spring onion, finely chopped
- 1/2 tbsp chicken bouillon powder (affiliate link)
- 1 tsp pepper
- 1/4 tsp salt (or to taste)
- 1/4 tsp sugar (or to taste)
- 1/4 tbsp fish sauce (affiliate link)
The Wings
- 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)
The Sauce
- 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
The Wings
- 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.
- Set it aside to marinate as you debone the chicken wings.
- 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.
- Lightly coat each stuffed wing in potato starch.
- Heat up the oil and fry the stuffed wings for approximately 10 minutes until golden brown or the stuffing is cooked inside.
The Sauce
- Using a separate wok (or reuse the current one), add the oil in and brown the garlic and onions.
- Add in the chilli and stir for 1 minute before mixing in the fish sauce, sugar and water.
- Throw in the spring onion and cook for another minute.
- Pour the fried stuffed wings back into the wok and coat them in the sauce.
- Serve hot!