Yukihira-Style Stuffed Chicken Wings
The manga's home recipe: 'Yukihira-Style Stuffed Chicken Wings' — deboned wings stuffed with gyoza filling and fried with a parmesan 'feather' skirt
- Difficulty
- Total time
- 1 h 10 min
- Hands-on
- 1 h 10 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentfrying pan, pot, steamer
Tasteumami, tangy
Ingredients
- 16 chicken wings
- 150 g ground pork
- 4 slices pork jowl
- ⅛ head of lettuce
- ½ bundle of leeks
- 2–3 shiitake mushrooms
- 2 thumbs ginger
- 2 cloves garlic
- 60 g powdered cheese
- 100 ml warm water
- 1 tbsp vegetable oil
[A]
- 2 tbsp sake
- 2 tbsp soy sauce
- 1 tbsp sugar
[B]
- 1 tbsp potato starch
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp oyster sauce
Sweet & Sour Sauce
- 2 tbsp vinegar
- 2 tbsp sugar
- 2 tbsp ketchup
- 2 tsp soy sauce
- 2 tsp chicken bouillon
- 200 ml water
- 1 tbsp potato starch
- 1 tsp sesame oil
Method
- 1
Use a pair of kitchen scissors to remove the two bones inside each chicken wing. Mix the [A] ingredients together and rub it on all of the deboned wings.
- 2
Dice the cabbage, leeks, and shiitake mushrooms. Grate the ginger and garlic. Chop the pork jowl into small pieces.
- 3
Mix the ground pork and the pork jowl together in a bowl until the mixture turns into a white-ish color. Then add the [B] ingredients and thoroughly mix together. Lastly, add in the cabbage, leeks, shiitake mushrooms, garlic, and ginger, and mix everything together.
- 4
Take the chicken wings and stuff them with 1/16 of the mixture you just made and pinch each wing closed. Repeat for all 16 wings.
- 5
Heat the vegetable oil in a skillet or a frying pan. Place the wings in the pan skin-side up and fry until the bottoms are browned. Then flip them over skin-side down and dust with powdered cheese. Pour in the water, cover, and turn down to low heat. Let steam for 10 minutes.
- 6
Once all the water has steamed off and the wings are completely cooked through, remove from the heat and plate them browned-side up. Suggestion: Drizzle with the sweet and sour sauce you made. They can be even more delicious if you top them on a bed of white rice and make it into a chicken wing rice bowl!
Sweet & Sour Sauce
7Put all ingredients into a pot and stir together well.
- 8
Heat until boiling, and stir the mixture continuously until the sauce has thickened to your desired consistency.
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.
- Cook whole cuts of pork to at least 63 °C / 145 °F and rest for 3 minutes.