• 1 cup fine breadcrumbs
• 6 chicken wings, deboned
• 1 cup mungbean noodles, soaked in warm water for 15 minutes and then cut into ½ inch pieces
• ½ cup sliced water chestnuts
• 2 eggs
• 1 Tbs. chopped garlic
• ¹/₃ wheat flour
• ½ lb. ground pork

• Mix together the noodles, coriander, chestnuts, one egg, garlic, flour and ground pork and stuff this mixture into the deboned chicken wings but don't stuff it too full.
• Steam the chicken wings for 15 minutes; then, drain and cool.
• Heat the oil for deep frying over medium high heat.
• Mix one egg with the breadcrumbs and dip the chicken wings into this mixture and deep fry them until golden brown.
• Slice and serve with sweet chili sauce.

Make 4-6 servings.