Peek Gai Yat Sai
Stuffed Chicken Wings Aka Angel Wings We served this dish inour first Thai restaurant when I was a kid. I loved these stuffed chicken wingsthen and continue to make these for my kids. The technique removes most of thebones and turns a wing into a boneless drumstick. It might seem difficult at first,but you’ll get the deboning technique after a few tries.
Ingrediënten
MAKES: 4 SERVINGS
- 6 whole large chicken wings about 1¼ lb [567 g]
- 3 medium dried shiitake mushrooms
- 1 cup 2 oz [55 g] dried glass noodles, soaked in warm water
- 6 oz 170 g ground pork (ideally coarse ground)
- 1 shallot minced
- ½ cup 20 g shredded carrot
- 1 scallion thinly sliced
- 1 clove garlic finely minced
- 1 tbsp 15 g white sugar
- 2 tbsp 30 ml fish sauce
- 1 tsp kosher salt
- Heavy pinch ground black pepper
- Canola or other high-temperature cooking oil for frying
- 1 cup 128 g cornstarch or potato starch
- 3 eggs
- 3 cups 168 g panko breadcrumbs
- Thai sriracha
- Sweet chili sauce or plum sauce
- Sliced cucumbers and carrots
Instructies
- To prep the chicken wings, begin by removing the large drumette bone by carving the skin and connective tissue around the top of the bone.
- Pull the skin and meat back from the bone until you reach the end of the bone.
- Separate the bone from the wing.
- Next, remove the two bones from the middle section by cutting the cartilage cap, exposing the bones.
- When the meat and skin are separated from the bones, pull it down like a sleeve until you reach the joint connected to the wing tip.
- Using a dry paper towel for grip, rotate each one until it pops out.
- Now you have a wing tip and a boneless section that will act as a pocket for the stuffing.
- Place them in the fridge until you’re ready to stuff.
- To make the stuffing, soak the mushrooms in a small bowl with hot water (enough to cover them) for about 15 minutes.
- Meanwhile, drain the glass noodles and use scissors to cut the glass noodles into 1-inch (3-cm) pieces.
- Place the glass noodles in a large bowl.
- Add the ground pork, shallot, carrot, scallion, garlic, sugar, fish sauce, salt and pepper.
- By now the mushrooms should be reconstituted; drain them, give them a good squeeze to remove as much liquid as possible and mince them finely.
- Add the mushrooms to the filling mix in the bowl.
- I like using my hands to mix, but feel free to glove up if you prefer.
- Massage the mixture together until fully combined and there are no clumps of any single ingredient, 1 to 2 minutes.
- When you’re ready to stuff, make sure the wings are very dry.
- Pat them down with paper towels to make sure you don’t have any excess moisture inside.
- This can lead to bubbles and blowouts when frying.
- Scoop out about ½ cup (100 g) of filling and start filling the wing at the opening where the two bones were.
- Fill tightly; each wing should be able to take about ½ to ¾ cup (100 to 150 g) of filling.
- Clean off any excess filling sticking out the top and repeat until all the wings are stuffed.
- Fill a 4- to 6-quart (3.
- 8- to 5.
- 7-L) Dutch oven with 3 inches (8 cm) of oil and heat to 365°F (185°C).
- Make a fry station by setting out three medium-sized bowls.
- Add the cornstarch to the first bowl.
- Crack the eggs into the second bowl and whisk well.
- Add the panko to the third bowl.
- When the oil reaches temperature, start by dredging a stuffed wing with cornstarch, coating evenly on all sides.
- Knock off any excess cornstarch, then coat with the eggs from the second bowl.
- Immediately go from the egg right into the panko breadcrumbs.
- Press both sides gently into the panko, knock off the excess, then place the coated wing right into the fryer.
- Fry in small batches, making sure the oil never drops below 350°F (175°C).
- Fry each wing for 3 to 4 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F [75°C]).
- You can slice each wing into thirds or serve whole.
- I love serving these wings with Thai sriracha, sweet chili sauce or plum sauce and some crisp cold veggies like cucumbers and carrots.
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