Teba gyoza are chicken wings stuffed with a pork-based gyoza filling, fried or baked to crisp perfection, and coated with savoury teriyaki sauce. I first came to know of the existence of this dish through a culinary anime called Shokugeki no Souma. Thereafter, I saw the dish on the menu of Ippudo, and decided to give it a try. And that was a wise decision made. It was heavenly – the exterior of the wing was crispy, yet the interior filling remained moist and juicy. The sweet yet savoury sauce enveloping the wings helped to boost the flavours even further. The marriage of fried chicken wings and gyoza filling is probably one of the best unions out there!
Mince cabbage leaf into fine pieces.
Tip: You can microwave the cabbage leaf for 1-2 minutes to help it soften (otherwise it may be slightly tough to bite into).
Mince pork belly sukiyaki into fine pieces.
Note: You can also use minced pork, but I wanted a fattier cut of meat for extra juiciness. Deep frying the wings may cause the inner filling to dry out more easily, so the fattier the meat, the better.
Add cabbage, pork belly, grated ginger and grated garlic into a bowl.
Add soya sauce, sesame oil and pepper, and mix well.
Using a kitchen scissors, separate the meat from the bones.
Twist bones and remove them from the chicken wings.
Stuff chicken wings with the pork-based filling. Then pat dry wings and coat evenly with a thin layer of potato starch.
Deep fry chicken wings till golden brown.
Alternatively, for a healthier option, you can broil chicken wings on both sides in an oven over high heat until golden brown. In this case, skip the potato starch.
Make the teriyaki sauce by combining soya sauce, mirin, sake and sugar in a saucepan, and bring to a boil to allow alcohol to evaporate. Reduce heat and allow sauce to thicken to your desired thickness.
Brush chicken wings with teriyaki sauce and garnish with pepper if desired.
This dish does require some effort, in particular the deboning part. But at the end of it all, you’ll be gratified as you bite into a fat, juicy piece of chicken wing. These wings are humble-looking, but they taste amazing. And you save so much more by making these stuffed chicken wings yourself!
DIY: $1.92 (for 3 wings)
Dine out: ~$11.77 (for 3 wings at Ippudo)
Microwave cabbage leaf for 1-2 minutes to soften it. Mince cabbage leaf and pork sukiyaki into fine pieces.
Note: you can also use minced pork instead.
In a small bowl, add cabbage, pork sukiyaki, grated garlic, grated ginger, soya sauce, sesame oil and pepper. Mix well.
Use a kitchen scissors to separate chicken meat from the bones. Twist and remove bones from all the chicken wings.
Stuff chicken wings with pork and cabbage filling. Use toothpicks to seal wings.
Pat dry chicken wings. Coat wings evenly with a thin layer of potato starch.
Heat oil in a pan till hot. Deep fry chicken wings until golden brown. Remove toothpicks from wings.
In a saucepan, make teriyaki sauce by bringing soya sauce, mirin, sake and sugar to a boil. Reduce the heat and cook sauce till slightly thickened.
Coat chicken wings with teriyaki sauce. Garnish with pepper if desired. Serve and enjoy!
Ingredients
Directions
Microwave cabbage leaf for 1-2 minutes to soften it. Mince cabbage leaf and pork sukiyaki into fine pieces.
Note: you can also use minced pork instead.
In a small bowl, add cabbage, pork sukiyaki, grated garlic, grated ginger, soya sauce, sesame oil and pepper. Mix well.
Use a kitchen scissors to separate chicken meat from the bones. Twist and remove bones from all the chicken wings.
Stuff chicken wings with pork and cabbage filling. Use toothpicks to seal wings.
Pat dry chicken wings. Coat wings evenly with a thin layer of potato starch.
Heat oil in a pan till hot. Deep fry chicken wings until golden brown. Remove toothpicks from wings.
In a saucepan, make teriyaki sauce by bringing soya sauce, mirin, sake and sugar to a boil. Reduce the heat and cook sauce till slightly thickened.
Coat chicken wings with teriyaki sauce. Garnish with pepper if desired. Serve and enjoy!
