Thai Stuffed Chicken Wing (Peek Kai Pad Sai)

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Growing up in Singapore my late grandma will made this dish at least once a week. She is from Thailand and married to my late grandpa in China. I was very surprised when I heard she was a Thai. I always wonder how come my late grandma always loved cooking Thai food. When I was six years old it was my late mom who told me.

I can say that my late grandma was a very great cook especially cooking any dishes that are hot and spicy. I learned to eat hot and spicy food from her for years until one day my taste buds changed when my son was born. I love this dish because of the crunchiness and the meat stuffing. It is very easy and simple to prepare and cook. Enjoy!




12 chicken wings, drumlets removed, carefully removed two bones from the winglet

Sweet Potato flour for coating

Canola/vegetable/corn oil



75g ground shrimps

150g ground pork

40g Mung bean noodles (glass noodles), soaked with room temperature water and drained well

5 cloves garlic, peeled, 5 pieces cilantro roots and ¾ tablespoon ground white pepper, pounded together

1 small carrot, peeled and shredded finely

3 stalks green onion, cleaned and chopped

3 tablespoons cornstarch

¾ tablespoon raw sugar

¼ tablespoon fish sauce


Place all the above stuffing ingredients in a mixing bowl and knead until it forms a firm paste.




Stuff the boneless winglet with the pork mixture.

Meanwhile, heat a steamer with water over medium-high heat and bring it to a boil.

Place the stuffed winglets in the steamer rack and transfer to the steamer. Reduce heat to low and steam the stuffed winglets for 10-12 minutes. (Some of the stuffed winglet might burst during the steaming and to avoid this from happening do not over stuffed them).

Remove stuffed winglets from the steamer and cool down a little before taking the winglets out. Reshape the stuffed wings if it needs a shape. Then transfer the winglets to the refrigerator and chill for about 10 minutes.

Heat a frying pan/fryer with canola/vegetable/corn oil over medium-high heat.

Meanwhile, remove winglets from the refrigerator and drench into the sweet potato flour to all of them. Drop the winglets in batches into the hot oil and deep-fry until gold brown. Drain well on a lined (with kitchen paper towels) baking pan/dish.

Serve with chili sauce/soy sauce/Sriracha Mayo.


This entry was posted in Chinese Recipes, Pork and Beef, Poultry, Southeast Asian (SEA). Bookmark the permalink.

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