Stuffed Chicken Wings

1: In a mixing bowl, add ground pork, green onion, ginger, cloves, mushroom, soy sauce, oyster sauce, salt, and pepper. Combine and place in a piping bag or a strong ziplock with the tip cut.

2: Pipe in the filling in the chicken wings, about 70%. More than 70% may cause the filling to burst out when cooked.

3: Once stuffed, season the exterior sparingly with salt, as the parmesan is salty as well.

4: Heat a nonstick frying pan on medium-high heat. Add cooking oil and pan-fry both sides of the chicken for 4-5 minutes or until golden brown.

5: Add 1 1/2 tablespoons of water to the pan to steam, cover with a lid, and cook for around 2-3 minutes.

6: Once fully cooked (insert a thermometer to check that the pork filling reaches 145°F/62°C), remove the chicken from the pan and blot all water and oil with a paper towel.

7: Turn the heat to low and sprinkle parmesan cheese on the chicken. Place the chicken back on top and let the cheese melt and turn orange-yellow, around 2 minutes.

8: Let the chicken and cheese sit in the pan until the cheese cools and solidifies, around 3 minutes, to allow it to become crunchy.

9: Remove from the pan and serve.

10: For the sweet and sour sauce, combine chicken broth, ketchup, vinegar, soy sauce, sugar, and salt in a pot and bring to a boil.

11: Once boiling, remove 1/4 cup of the liquid into a heat-proof bowl and whisk in potato starch until a slurry forms, free of lumps.

12: Add the slurry back into the boiling pot and cook on medium heat until thickened, around 1 minute. It will further thicken as it cools. Add hot sauce/red pepper flakes for spice if desired.