Sticky Rice Stuffed Chicken Wings
These sticky rice stuffed chicken wings are probably the most delicious way to to use your leftover sticky rice.
Servings: 15 wings
Ingredients
Chicken
- 1 cup leftover sticky rice
- 1.5 lbs chicken wing flats (15 wings)
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tbsp garlic powder
- ½ tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 1.5 tbsp corn starch
- 1 tbsp oil
Sauce
- 3 cloves minced garlic
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- ¼ cup water
Instructions
- Debone chicken wings using a pair of kitchen shears. Cut off cartilage from both sides of the wing. Cut off the ligaments. Then remove bone from meat. For a more detailed explanation, refer to first section of this page titled "How to debone chicken for stuffed chicken wings"1.5 lbs chicken wing flats
- Season chicken wings with soy sauce, sugar, garlic powder, Shaoxing rice wine, sesame oil and corn starch. Mix to combine.1 tbsp soy sauce, 1 tsp sugar, ½ tbsp garlic powder, ½ tbsp Shaoxing rice wine, 1 tsp sesame oil, 1.5 tbsp corn starch
- Stuff chicken wings with leftover sticky rice. Each wings should only need about 1-2 tbsp of sticky rice. Make sure the rice is not leaking out of the chicken. If you do not have leftover sticky rice, I will link the recipe for how to make a homemade sticky rice below this recipe card.1 cup leftover sticky rice
- In a hot pan, add 1 tbsp of oil and lay your chicken wings skin side down on the pan. Cook for 2 minutes.1 tbsp oil
- Flip the chicken wings, add minced garlic and cook for 1 minute.3 cloves minced garlic
- Add soy sauce, mirin, sugar, and water. Cover to cook another 5-10 minutes on medium heat.2 tbsp mirin, 1 tbsp sugar, ¼ cup water, 2 tbsp soy sauce
- Remove the lid and cook over high heat again, mixing until the sauce has thickened and chicken is evenly coated.