Chefs' Recipes

Chaco Bar's chicken wing "gyoza"

A must-try snack from the Sydney yakitori restaurant.

By Keita Abe, Ryota Kishimoto & Dingqi Xin
  • 40 mins preparation
  • 25 mins cooking (plus resting)
  • Makes 10 wings
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"This is something that we loved creating for our current menu at Chaco Bar," says Dingqi Xin. "Simple and fun!" Start this recipe 3-5 days ahead to make the salted chillies.


  • 10 large chicken wings
  • 500 gm skinless snapper fillets, pin-boned, diced
  • 150 gm diced raw prawn meat
  • ½ tsp white pepper
  • 1 egg yolk
  • ¾ tsp sesame oil
  • 1 tbsp salted chillies (see note)
  • 1½ tsp gochugaru (see note)
  • Vegetable oil, for deep-frying
  • Mizuna leaves, to serve
  • 50 ml soy sauce
  • 25 ml yuzu juice (see note)


  • 1
    For ponzu, combine ingredients and 3 tsp water in a container. Stir and refrigerate until required.
  • 2
    To debone chicken wings, pat wings dry with paper towel. Expose bone at the joint by cutting around bone and scraping meat back a little until you can easily twist the bone to release it from the middle joint. Pull out bone from the wide end and discard. You should have a boned-out wing with the wing-tip bone still attached.
  • 3
    Mix fish, prawn meat, pepper and 1½ tsp salt in an electric mixer to a smooth paste. Add yolk and sesame oil, and mix. Add salted chillies and chilli flakes, and mix until combined. Transfer mixture to a piping bag (without nozzle) and pipe into chicken wings until three-quarters full. Secure with toothpicks or a bamboo skewer.
  • 4
    Place wings in a steamer over medium heat, and steam until half-cooked (7 minutes). Rest for 3 minutes, then return to steamer until just cooked through (5 minutes). Set aside.
  • 5
    Preheat vegetable oil in a large, deep saucepan to 180°C. Deep-fry wings, in batches, until golden (2 minutes; be careful, hot oil will spit). Remove from pan, rest for 2 minutes, then return to pan and deep-fry until golden (1 minute). Drain on paper towel, remove toothpicks, and serve with ponzu and mizuna.


For salted chillies, pulse 3 long red chillies and 1¼ tsp salt flakes in a food processor until combined. Transfer to a small sterilised jar and stand at room temperature for 3-5 days to salt, then store in refrigerator until required. Gochugaru (Korean chilli flakes), fresh yuzu and mizuna are available from select Asian supermarkets and from select greengrocers.Wine suggestion: Chardonnay, preferably with a little oak. Drink suggestion by Kei Tokiwa