Crispy Thai Stuffed Chicken Wings (Kai Sawt Sai Tawt)

Stuffed Chicken Wings.jpg
Stuffed Chicken Wings 1.jpg
Stuffed Chicken Wings 2.jpg
Ingredients
8-10 big chicken wings – mid joints and tip only, washed and pat dry

Seasoning Ingredients
1/2 tsp salt
1 tsp fish sauce
5 pieces coriander roots – pounded
4 shallots – pounded
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp ginger juice
1 tbsp corn flour
1/2 tsp sugar

Fillings Ingredients
250 g prawns
100 g minced chicken meat (using the meat scrape from the wings)
1 tsp white pepper
2 chilli padi – minced
1 tbsp chopped coriander leaves
1/2 egg white
2 tbsp red curry paste
1 tsp corn flour

(flatten each prawn with the side of the cleaver, whack hard once or twice. Minced finely and place in a bowl with the minced chicken meat. Stir vigorously with a pair of chopstick in one direction till sticky. Add in all other filling ingredients and mix thoroughly.

Method
1) To make chicken wing pocket, cut tendon around exposed tip of bones. Scrape out meat from each bone with a knife, twist and remove smaller bones. Cut remaining bigger bone from joint. Marinade with seasoning ingredients  for about 4-6 hours in fridge.
2) Filled chicken wings with prawn mixture till 3/4 full. Steam over rapidly boiling water for 8 – 10 minutes. Remove and set aside to cool.
3) Dredge with crispy tempura flour and set aside for 5-10 minutes, to let flour adhere well to the chicken wings
4) Tap gently to remove excess flour, deep fry wings over medium low heat till crispy and golden brown, drain well on kitchen paper towel.
5) Serve hot with Thai sweet sauce at the side.

Grilled Marmite Chicken Wings

Grilled Marmite Chicken Wing

Grilled Marmite Chicken Wing 1.jpg

Ingredients
16 mid joint chicken wings – washed, pat dry and cut a slit in the center

Roasted sesame seed

Seasoning Ingredients
1 tbsp minced garlic
1 tbsp minced ginger
11/2 tbsp marmite
1 tbsp oyster sauce
2 tbsp honey
1 tsp salt
1 tbsp corn flour
1 tsp  sesame oil
1 tbsp tomato sauce

Method1
1) In  big mixing bowl, add in the seasoning ingredients and mix well, add in the chicken wings and mix till well combined. Pour eveything into a zip lock bag and leave in the fridge for about 4-6 hours.
2) Line a baking tray with aluminium foil and place the baking rack over it. Place the marinated wings on the rack and grilled in the pre heated oven (225 C) for about 15-20 minutes, baste with the leftover gravy on and off.
3) Once it is golden brown sprinkle with some roasted sesame seeds.  Serve hot.

Fried Herbs Infused Chicken Wings/Cutlet

Fried Herbs Infused Chicken.jpg

Fried Herbs Infused Chicken Cutlet.jpg

Ingredients
8 chicken wings or
2 pieces chicken breastmeat – flatten and cut into bite size
Crispy tempura flour for coating

8 pieces red date – cut into rings
1 tbsp toasted sesame seed

Seasoning Ingredients
1/2 tsp salt
1 tbsp corn flour
2 tbsp Huji Tonic
1 egg white
2 pieces danggui – pounded coarsely
1 tbsp wolfberries  – pounded
1 tsp ginseng powder
4 red dates – pounded
2 pieces Chuan Xiong – pounded

Method
1) Wash chicken wings or breastmeat, pat dry and marinate with seasoning ingredients. Leave in the fridge overnight or at least 6 hours.
2) Before frying, coat with tempura flour and set aside for 20 minutes. Heat enough oil in a wok and fry over medium heat till golden, drain on kitchen paper towel.
3) Arrange on serving plate, sprinkle with some sesame seeds and topped with cut red date.

Crispy Ang Chow Chicken Wings

Crispy Ang Chow Chicken Wings.jpg

Ingredients
18 pcs mid joint chicken wings
1 packet Shrimp Paste Chicken Flour
80-100 ml water

Marinade Ingredients
21/2 tbsp Ang Chow (fermented red yeast)
11/2 tbsp Ang Jiu/Hua Tio Jiu
2 tbsp light soy sauce
1 egg white
1 tsp sesame oil
1 tsp chicken powder
1 tsp sugar
1 tsp salt
1 tbsp corn flour

Method
1) Wash chicken wings and drain and season with marinade ingredients for 6-8 hours.
2) Mix water to flour and add in marinated chicken wings in batches, deep fry till golden and crispy. Fry the second time for more crispy.
3) Serve hot with Spicy Sambal Bealacan

Soy Sauce Chicken Wings

Soy Sauce Chicken Wing.jpg

Ingredients
14 mid joint chicken wings
(season with a bit of salt, pepper & corn flour)
2 stalks spring onion – cut into 3″ in lengthwise
1 fresh red chilli – slided
6-8 slices young ginger
3 cloves garlic – minced

Sauce Ingredients
2 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce
3 small rock sugar
1/2 tsp white pepper powder
Salt to taste
1/2 tsp chicken powder
100 ml water (add more if you want more gravy)

1 tbsp Hua Tio Jiu
1 tsp corn flour (mixed with 1 tbsp water

Method
1) Pan fry marinated wings till brown on both side. Dish out and set aside.
2) Heat 1 tbsp sesame oil and saute ginger till fragrant, add in garlic and chilli and continue to stir fry for a while. Add in chicken wings, then the Hua Tio Jiu and stir fry briskly.
3) Add in sauce ingredients, taste accordingly and adjust to your preference. Cover, and simmer over low heat till chicken wings is cooked through. Thicken with cornflour mixture.
4) Add in the spring onions and very briskly stir the mixture. Transfer to serving plate and serve hot.

Fried Crispy Teriyaki Chicken Wing

Fried Teriyaki Chicken Wing.jpg

Ingredients
12 mid-joint wings (washed and cut a slit in the middle of the wing)
1 egg lightly beaten
Crispy flour for coating

Seasoning ingredients
1/2 tsp pepper
1/2 tsp salt
1 tbsp ginger juice
2 – 3 tbsp teriyaki marinate sauce (Kikkomen brand-get it from NTUC or Giant)
1 tsp sesame oil

Garnishing
sliced tomato and cucumber

Method
Marinate chicken wings with seasoning ingredients for 2-4 hours. Just before deep frying, mix in the beaten egg and coat chicken with crispy flour.

Deep-fry in hot oil until golden and crisp. Arrange on serving plate garnished with cucumber and tomato slices.

 

Fried Crispy Onions Chicken Wing

Crispy Onion Chicken Wing.jpg

 

 

Ingredients
18-20 pieces mid joint wings – washed and pat dry

Seasoning Ingredients
4 shallots – sliced thinly
3 cloves garlics – minced
1 tbsp minced ginger
11/2 tbsp crispy onions
1/2 tsp each –  pepper, turmeric powder
1 tsp brown sugar
1 tsp salt
1 tbsp corn flour

Flour mixture batter
70 gm self rising flour
20 g rice flour
1 tsp fish sauce
125 ml cold water
1 tbsp fried onions
A pinch of black pepper

Method
1) In a deep mixing bowl, marinade chicken wings with seasoning ingredients  Transfer to a zip lock bag and leave in the fridge for 4-6 hours.
2) Arrange chicken wings in a steaming plate and steamed till 1/2 cooked. Set aside to cool completely. Dip into flour batter mixture and deep fry till crispy and golden brown.
3) Drained well and arrange on serving dish. Topped with crispy onions and serve hot with spicy and sweet sauce.

Crispy Thai Red Curry Chicken Wings With Rice Balls

Crispy Thai Red Curry Chicken Wings With Rice Balls.jpg

Ingredients
10-12 chicken wings – washed and pat dry
1 packet  Dancing Chef Thai Red Curry paste
150 ml coconut cream (Kara brand)
150 ml water
3 pieces kaffir leaves

Blended Ingredients
3 shallots
2 cloves garlic
1/2 big onion
2 tbsp chilli paste
1 stalk lemon grass
1 inch galangal
50 ml water

Batter Ingredients
150 g crispy tempura flour
1 egg white
125 ml of the curry gravy

Method
1) Season chicken wings with a dash of salt and corn flour and set aside for 20 minutes.
2) Mix Thai Red Curry paste with the blended ingredients in a big mixing bowl. Add chicken wings and stir to combine with the mixture evenly. Marinade for at least 3 hours in the fridge.
3) Boil chicken wings with blended ingredients, water and coconut cream for 10-15 minutes. Switch off heat.Covered and leave the chicken wings in gravy till completely cooled. Set aside chicken wings. Bring  gravy to boil when ready to eat.
4) Marinate chicken wings with batter until ready to fry. Deep fry over low medium heat till crispy and golden brown. Drained on paper towel.5) Serve hot with rice balls dredge with gravy, sliced tomatoes and fried fish.

Braised Chicken Wings & Potatoes With Fried Ginger Omelette

Braised Chicken Wings and Potatoes with Fried Ginger Omelette

Ingredients
8 chicken wings
4 potatoes – cut into wedges
4 eggs – beaten lightly
2 stalks spring onion – cut into 2 inch in length
6 slices young ginger/old ginger- shredded
1 tbsp Hua Tiao Jiu/Red rice wine (ang jiu)
2 tbsp sesame oil

Marinade Ingredients
1/2 tsp each – salt, pepper and chicken powder
1 tsp  corn flour
1/2 tsp dark soy sauce

Sauce Ingredients
200 ml chicken stock
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
3 cubes rock sugar
1/2 tsp white pepper
Salt to taste

1 tsp cornflour – mix with 1 tbsp water

Method
1) Season chicken wings with marinade ingredients for 20 minutes. Deep fry chicken wings and potatoes till 1/2 cooked and drained. Set aside.
2) Heat sesame oil in a wok and saute ginger till aromatic and crispy. Ladle out and set aside. In the same wok, pour in the egg and scramble till lightly brown. Add  in the chicken wings, potatoes and sauce ingredients. Stir to mix evenly and bring to a boil. Lower heat and simmer for about 15-20 minutes or till chicken wings and potatoes are cooked through. Taste accordingly. Drizzle hua tiao jiu/ang jiu around the side of the wok.
3) Add in the spring onion and briefly stir to mix and simmer for a further 2 mins. Stir in cornflour mixture. Transfer to a serving plate and serve hot with rice/porridge.

Crispy Har Cheong Kai (prawn paste chicken wings)

Har Cheong Kai
Har Cheong Kai

12 pieces chicken wings – washed and pat dry
Vegetable oil – for deep frying

Seasoning  ingredients (combined)
2 pieces red fermented beancurds (add more if you want more)
1 tsp sesame oil
1 tsp Hua Tiao Jiu
1 tsp white pepper
1 tsp chicken powder
1/4 tsp salt
1 tbsp belacan powder
1 tbsp cornflour
1/2 egg white

Flour coating Mixture (combined)
120 g crispy tempura flour
100 g rice flour
1/2 tsp salt

Method
1) In a deep bowl, marinade chicken wings with seasoning ingredients for 4 hours in the fridge.
2) Just before frying, coat the chicken wings with flour coating mixture and set aside for 20 minutes. Heat wok with oil till hot and fry over high heat for 1 minute, then reduce heat to moderate and fry till crisp and golden brown.
3) Drain and serve with sambal belacan, tomato ketchup or sweet & spicy sauce.