For me, it’s really fun to see what kinds of complicated dishes Bruce can make without his completed kitchen. For this recipe, it was quite a feat to pull of something that needed to be deep-fried as well as baked in a traditional oven.
Bruce used his electric roasting pan to fry the chicken — not fully immersed in the oil but enough to be able to pan fry the lollipops on either side. Once he achieved a nice golden brown coat, the chicken was finished in the toaster oven (in small batches) with a foil cover so that the bread crumbs don’t burn.
And in case you’re wondering how Bruce preps all his food without a counter? Simple. He uses his coffee table, of course!
Thai Stuffed Chicken Lollipop w/ Sweet Chili Sauce
Makes 8 servings
Stuffing
1/2 lb of ground pork
1/4 cup of medium minced water chestnuts
1/4 cup of medium minced shitake or oyster mushrooms
2 teaspoons of minced garlic
1 teaspoons of minced ginger
1 tablespoon of fish sauce
Salt and pepper to season
Chicken
8 good sized (center part of) chicken wings
Rice Flour
Eggs Wash (egg and water)
Panko Bread Crumbs
Salt and pepper to season
Sweet Chili Sauce
Your choice of a good Asian sweet chili sauce
We like the Mae Ploy brand you can get at Safeway, or your local grocery store.
Start putting the stuffing together so it can marinate will you are prepping the chicken for stuffing. In a bowl, toss in all stuffing ingredients and make sure it is well incorporated. Be careful of how much salt you add because the fish sauce already has a strong salty taste. Once fully mixed, set aside to marinate.
Prepping the chicken for stuffing is a little tedious, but rewarding at the end when finished. With a sharp knife you want to score around one tip of the chicken wing so that the skin is loosened from the bone. With a knife, start scraping down the meat (keeping it intact) to the other end of the wing. Then pull out the small bone. After all the steps are done you should be left with the meat pocket hanging off the thicker bone. Season the chicken lollipop with salt and pepper.
After the wing lollipop has been prepped, stuff the wing with a good amount of the stuffing. Once all the wings have been stuffed, you want to coat them with flour, then in an egg wash and last in the panko bread crumbs. Make sure the chicken is well coated. Repeat the process if needed.
On medium heat, add a good amount of oil to the pan. Add the chicken lollipops to cook and brown. Once fully cooked, serve over rice with a dollop of sweet chili sauce.
Note: You want to make sure oil is hot enough to fry the chicken and not soak up most of the oil, but at the same time you want to make sure it is not too hot or the panko bread crumbs will brown before the pork stuffing is cooked. If this happens, you can place the lollipops in the oven lightly covered with foil to finish.
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