Boneless Pork Wings are a cheaper alternative Boneless Chicken Wings and are made the exact same way, just using Pork instead of Chicken. After the Pork Bites come out of the fryer after the second fry, they can be tossed in various sauces. You can also go through the first fry and then lay them out on a baking sheet to freeze. Then whenever the craving hits, flash fry them or even pop them into the oven to crisp up again before tossing in sauce. The only thing left is what sauce you gonna toss these in.
Servings: 4
Ingredients
- 2 lbs Pork - chopped into bite size pieces
- As Needed Neutral Oil - for deep frying
Wing 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
Wing 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.
- 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.