Ingredients:
- Ground pork 1#
- Shiitake or black fungus mushroom (soak and thin julienne) ⅓ c
- Rice noodle (soak and cut into 1” pieces) ¾ c
- Onion (mince) ¼ c
- Garlic (mince) 1 Tbl
- Green onion (slice thin) ¼ c
- Kaffir lime leaf (mince) 6-8 pieces/1½ tsp
- Lemongrass (mince) 1 Tbl
- Egg yolk 1
- Lemongrass Sauce & Marinade ½ c
- Chicken wings 12 pcs
- Kosher salt (optional) to taste
- Flour as needed
- Egg (scramble) as needed
- Panko as needed
- Oil for frying
Procedure:
- Remove drumette from the chicken wing and reserve for later use
- Remove bone from chicken wing without piercing or tearing the skin. Reserve.
- Combine ground pork, mushroom, rice noodle, onion, garlic, green onion, kaffir lime leaf, egg yolk, and Lemongrass Sauce & Marinade and mix well
- Cover and refrigerate overnight
- Place pork in a pastry or Ziploc bag. Cut ½” hole as needed
- Stuff chicken wing with about 2 oz (¼ c) of pork stuffing
- Lightly season chicken with salt
- Evenly coat chicken with flour, then with egg
- Evenly coat with panko and reserve
- Heat oil to 350°F
- Fry chicken until golden brown and cooked to an internal temperature of 160°F
- Serve with creamy peanut sauce
Creamy Peanut Sauce
Ingredients:
- Peanut Oil 1 Tbl
- Onion (mince) ⅓ c
- Garlic (mince) 1 Tbl
- Ginger (mince) 1 tsp
- Sugar 2 Tbl
- Chicken stock ½ c
- Heavy Cream ½ c
- Peanut butter ¼ c
- Sweet chili sauce ¼ c
- Fish sauce 2 Tbl
- Lemon juice 1 Tbl
Procedure:
- Combine first 4 ingredients and cook until onions are translucent
- Add sugar, chicken stock, and heavy cream; reduce by half over medium heat; remove from heat
- Add peanut butter, sweet chili sauce, fish sauce, and lemon juice and mix well
