We marinate and bread bite-size pork pieces just like boneless chicken wings to make our Boneless Pork Wings. Then we deep-fry them twice to create that perfect crunch. To make Sweet Thai Boneless Pork Wings, we toss these crispy pork bites in Sweet Thai Chili Sauce.
Ingredients for Sweet Thai Boneless Pork Wings
Pork Loin or Chops, Marinade (Water, Chicken Bouillon, Potato Starch, Baking Powder, Egg, Sea Salt, MSG), Breading (Cornstarch, Flour, White or Black Pepper), Oil for deep frying, Sweet Thai Chili Sauce.
Boneless Pork Wings
View the Boneless Pork Wings recipe for more information. Use the main recipe card below to find all ingredients and instructions for making a batch of Crispy Boneless Pork Wings with 2 lbs of pork. Marinate and bread the pork, then deep fry it for 7 minutes total: fry for 5 minutes, let it rest while the oil returns to maximum temperature, then fry again to crisp it up. After frying, transfer the pork to a stainless steel bowl, toss it with sauce, and serve immediately.
Sweet Thai Chili Sauce
The Sweet Thai Chli Sauce is the bottled stuff you can bu at the grocery store. It’s really good stuff that can be used here for Sweet Thai Boneless Pork Wings or Boneless Chicken Wings. It can also be used in other places such as Sweet Thai Chicken, Sweet Thai Stir Fry, Sweet Thai Chicken Wraps, and Sweet Thai Sriracha Wings.
How to Sauce Boneless Pork Wings
After the pork bites are deep-fried, they are tossed in a stainless-steel bowl with sauce to coat. You can toss all of them in all the sauce of choice. But you will have to toss them around for quite a bit to get full and even coverage of the sauce over the pork bites. Otherwise, work in serving size. Tossing about 12-16 pork bites in about 1/4 cup to 1/3 cup of sauce, and then repeat for each serving. Serve any leftover sauce on the side for dipping. Optionally serve the Boneless Pork Wings as is with Sweet Thai Chili Sauce on the side for dipping.
Ingredients
- 2 lbs Pork Loin
- As Needed Neutral Oil - for deep frying
- As Desired Sweet Thai Chili Sauce
Marinade
- 1 C Water
- 1 Cube Pork or Chicken Bouillon
- 4 tsp Potato Starch & Baking Powder - each
- 1 Whole Egg
- 1 tsp Sea Salt & MSG - each
Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl Black or White Pepper
Instructions
- Marinade: Place half of the water into a pot over max heat with the bouillon cube and mash it until completely dissolved and empty into the marinating bowl. Add the other half of very cold water along with the remaining ingredients for the marinade, and whisk well.
- Pork Bites: Slice the pork into bite size pieces. About 1-inch-wide strips that are 1/2 inch thick. Then slice each strip into about 2 inches long, slicing at a 45-degree angle. Once all the pork is prepared, add it to the marinade, toss well, cover, and refrigerate for at least an hour or longer.
- Sweet Thai Chili Sauce: Place the desired amount of Sweet Thai Chili Sauce in a stainless steel bowl to await the boneless pork wings.
- Breading: Remove the marinated pork from the fridge to rest on the counter. Preheat the deep fryer to the max setting.Combine the breading ingredients together in a bowl and whisk well.Working in batches, add the marinated pork to toss in the breading and shake off any excess before transferring to a baking sheet.
- Deep Frying Pork Bites:First Fry: Working in batches, place the breaded pork bites into the basket/s to fry for 5 minutes. Give the basket a shake to ensure nothing gets stuck. Empty them out on a baking sheet and repeat for the remaining pork bites.Second Fry: Once all the pork bites have been deep-fried, wait for the oil to come back to temp and fry all of them at once or in batches for about 1–2 minutes. Lift and shake off any excess grease. Transfer them to the bowl of sauce to toss and coat before serving.