Sauerkraut katsu-stuffed chicken wings

SERVES 4 PREP TIME 45 mins COOK TIME 20 mins

Fermentation for homemade sauerkraut: 7-14 days

INGREDIENTS

1. Quick homemade sauerkraut

• 1 medium green cabbage (approx. 1kg), finely shredded
• 20g fine sea salt (exactly 2% salt-to-cabbage weight ratio)
• 1tsp caraway seeds (optional)

2. The wings & stuffing

• 12 large whole chicken wings (flats and drums attached, or just the flats)
• 1 cup of your homemade sauerkraut, thoroughly drained and squeezed dry
• 1 tbsp finely chopped chives
• 1 tsp grated ginger

3. Katsu breading & frying

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Japanese panko breadcrumbs
• Vegetable oil (for deep frying)
• Salt and white pepper to taste

METHOD

Step 1: Prepare the sauerkraut (in advance)

1. Placed shredded cabbage in a large glass bowl and sprinkle the sea salt evenly over it.

2. Massage the salt into the cabbage firmly with clean hands for 10 minutes. The cabbage will wilt and release a significant amount of liquid (brine).

3. Pack the cabbage tightly into tightly into a clean glass mason jar, pressing down hard so the brine rises completely above the cabbage level.

4. Seal loosely with a lid or use a fermentation weight. Leave at room temperature away from direct sunlight for 7 to 14 days, tasting periodically until it reaches a sharp, tangy flavour. Refrigerate once ready.

Step 2: De-bone the chicken wings

1. Take a chicken wing flat and locate the two joints at either end. Snip or snap the cartilage connections carefully without cutting through the skin.

2. Use a small, sharp paring knife to scrape the meat down away from the bones, working from the wider end down to the narrow end.

3. Twist and firmly pull the two small bones out of the wing, leaving a hollowed-out chicken pocket. Repeat for all wings.

4. Lightly season the inside and outside of the boneless wings with salt and white pepper.

Step 3: Stuff the wings

1. Take 1 cup of your fermented sauerkraut and press it firmly through a fine-mesh sieve or cheesecloth to extract as much moisture as humanly possible (excess moisture will cause explosions during frying).

2. Mix the dry sauerkraut with the chopped chives and grated ginger.

3. Gently open each deboned wing pocket and stuff it with 1 to 2 tablespoons of the sauerkraut mixture. Do not overstuff, or the skin will burst. Secure the open end with a toothpick if necessary.

Step 4: The katsu breaded coating

1. Set up 3 separate shallow bowls in a standard breaded station sequence:

• Bowl 1: All-purpose flour
• Bowl 2: Beaten eggs
• Bowl 3: Panko breadcrumbs

2. Dredge each stuffed wing lightly in the flour, shaking off the excess.

3. Dip completely into the beaten egg.

4. Roll thoroughly in the panko breadcrumbs, pressing gently so the flakes adhere to create a thick, even crust.

Step 5: Crispy Frying

1. Heat 2 to 3 inches of vegetable oil in a heavy bottomed pot or deep fryer to 170 degrees.

2. Fry the breaded wings in small batches for 6 to 8 minutes, turning occasionally, until the crust turns a deep golden brown and the internal chicken temperature reaches 74 degrees.

3. Remove with a slotted spoon and drain on a wire cooling rack to preserve the ultimate crunch.

Serve hot alongside a side of shredded raw cabbage and traditional sweet-savoury Tonkatsu sauce.