Peek Gai Yad Sai Tod

Stuffed Chicken Wings


This is a delightful treat to serve up at parties, and the little ones will certainly appreciate being able to indulge without fear of chewing any bones!


  • 10–12 chicken wings
  • 5 coriander roots, chopped
  • 10 white peppercorns
  • 3 cloves garlic, peeled
  • 400 g minced pork
  • 1 tablespoon light soy sauce
  • 1 cup (250 ml) cooking oil
  • a handful of coriander leaves

Dipping Sauce

  • 2 tablespoons chilli sauce
  • 3 tablespoons tomato sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon sugar


  1. Debone the chicken wings, leaving the tips intact. Be careful not to tear the skin.
  2. Using a mortar and pestle, pound the coriander roots, peppercorns and garlic into a fine paste. Add to the minced pork. Season with a little soy sauce and mix well.
  3. Stuff the chicken wings with the pork mixture.
  4. Heat the oil in a wok over medium heat. Lower the stuffed chicken wings into the hot oil and fry until golden brown. Add the coriander leaves while frying. Remove the cooked chicken wings and set aside to drain.
  5. Leave about 1 tablespoon of oil in the wok and reheat it for cooking the dipping sauce. Add the chilli sauce, tomato sauce, soy sauce and sugar and mix well. Bring to the boil, then lower the heat to a simmer. Simmer for 2 minutes.
  6. Serve the stuffed chicken wings with the dipping sauce on the side.