Chefs Supasorn Sayavongsa and Vilayphone Manivong,
Sabai Thai
Thai cuisine offers a wide range of flavours and unexpected delights beyond ubiquitous and delicious curries. Sisters and co-owners Supasorn and Vilayphone work together in the kitchen preparing labour intensive dishes that surprise and delight. Stuffed chicken wings are a game changer for wing lovers. Ground chicken laced with noodles and spice offers a textural pop in every marvellous meaty bite.
Ingredients
20 chicken wings
1 1/2 lbs ground chicken
3 tsp msg
3 tsp salt
3 tsp sugar
1 pkg (250 g) glass noodles
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
2 Tbsp ground lemongrass (frozen or fresh)
1 pkg (250 g) glass noodles
Method
- Soak glass noodles in room temp water for 10 mins and drain.
- Remove chicken from bones, keeping the tips and skin attached.
- Defrost lemongrass if using frozen. Slice into thin rounds and then pound in mortar and pestle or food processor.
- Heat frying oil to 360°F
- Cut soaked noodles with scissors into small pieces
- Combine all ingredients in a bowl and knead together until well mixed.
- Stuff the wings tightly.
- Fry the stuffed chicken wings approx. 5 mins or until thoroughly cooked through.
- Serve with sweet chili dipping sauce.
Yield 20 wings
