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Deep Fried Stuffed Chicken

Prep: 30 mins

Cook: 1 hour

deep fry

Crispy deep fried chicken with a aromatic sausage meat stuffing

  • 1 x whole poussin

  • 1 tbsp fish sauce for marinating

  • Butchers twine

  • vegetable oil for deep frying

The Stuffing Ingredients

  • 400g sausage meat

  • 4 tbsp panko breadcrumbs

The Paste

  • 4 spring onions, finely chopped

  • 1 lemongrass, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 tablespoons fish sauce

  • 1 tablespoon palm sugar

Nuoc cham

  • 1 red chilli

  • 2 cloves garlic

  • Juice of 1 lime

  • 1 Tbsp palm sugar

  • 2 Tbsp fish sauce

Preparation

  • Finely chop all ‘The Paste’ ingredients and then pound until you’ve achieved a fine paste and add fish sauce, soy sauce, and palm sugar. Combine with the sausage meat and set aside in the fridge to marinate, 30 minutes minimum.

  • De-bone the chicken, trying to keep the whole chicken intact (follow video instructions). Once deboned, stuff the chicken so that it’s completely full and then truss the chicken with butchers twine. Rub 1 tbsp fish sauce all around the chicken and set aside for a further 30 minutes

Cooking

  • Steam the chicken for 25 minutes and then remove and rest on a drying rack or grill (1.5 hours for a large chicken). Pat dry with kitchen paper and then place the chicken on top of a metal nest strainer and deep fry on a medium heat basting carefully with hot oil using a ladle. Continue to fry for at least 15-20 minutes until golden brown.
  • Allow to cool and then slice into the chicken to serve alongside the nuoc cham.

How To Make Deep Fried Stuffed Chicken

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  • 1 x whole poussin

  • 1 tbsp fish sauce for marinating

  • Butchers twine

  • vegetable oil for deep frying

The Stuffing Ingredients

  • 400g sausage meat

  • 4 tbsp panko breadcrumbs

The Paste

  • 4 spring onions, finely chopped

  • 1 lemongrass, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 tablespoons fish sauce

  • 1 tablespoon palm sugar

Nuoc cham

  • 1 red chilli

  • 2 cloves garlic

  • Juice of 1 lime

  • 1 Tbsp palm sugar

  • 2 Tbsp fish sauce


Preparation

  • Finely chop all ‘The Paste’ ingredients and then pound until you’ve achieved a fine paste and add fish sauce, soy sauce, and palm sugar. Combine with the sausage meat and set aside in the fridge to marinate, 30 minutes minimum.

  • De-bone the chicken, trying to keep the whole chicken intact (follow video instructions). Once deboned, stuff the chicken so that it’s completely full and then truss the chicken with butchers twine. Rub 1 tbsp fish sauce all around the chicken and set aside for a further 30 minutes

Cooking

  • Steam the chicken for 25 minutes and then remove and rest on a drying rack or grill (1.5 hours for a large chicken). Pat dry with kitchen paper and then place the chicken on top of a metal nest strainer and deep fry on a medium heat basting carefully with hot oil using a ladle. Continue to fry for at least 15-20 minutes until golden brown.
  • Allow to cool and then slice into the chicken to serve alongside the nuoc cham.

How To Make Deep Fried Stuffed Chicken

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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