Delicious stuffed chicken wings filled with a savory mixture of ground pork, green onion, and spices, pan-fried to perfection and served with a sweet and sour sauce.
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.
