Peek Gai Yad Sai

Makes 12 appetizers

12 chicken wings
450 grams/ 1lb ground pork
150 grams / 1 cup bean thread noodles, soak in warm water for 20 minutes, then cut into 1 –inch (2.5 cm) lengths
3 garlic cloves, chopped
1 tablespoon Chinese’s parsley roots, chopped
1 tablespoon nam pla
½ teaspoon salt
300 grams / 2 cups flour
300 grams / 2 cups bread crumbs
1.2 litres /5 cups vegetables

Cut off the drumstick portion of wing section.
Remove bones from the next portion to make pockets for stuffing, leaving the wing part for picking with fingers.
In a bowl combine garlic, Chinese parsley roots, nam pla, bean threads, and ground pork.
Mix well and proceed to stuff wings.
The chicken skin will expand like a sausage casing, so do not overstuff or the chicken wings will not completely cook.
Heat oil in a wok or deep fryer over high heat 175ºC.
Meanwhile, lightly coat the stuffed wings with flour, shake off excess then coat with breadcrumbs.
Put the chicken wings one at a time into the hot oil without overcrowding.
Deep fry for about 15 minutes or until golden, turning once.
Using slotted spoon, remove the wings onto paper towel.
Repeat until all wings are cooked.
Serve with siracha sauce, which is sweet and hot, or with sweet and sour sauce.