Ingredients:
- 12 chicken drummettes or wings (about 2 pounds)
- Peanut or canola oil for frying
- Fresh cilantro sprig, chopped, for garnish.
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon Asian red chili paste (I used a chili garlic paste)
- 2 egg yolks, beaten
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1½ teaspoons salt
- ½ teaspoon white pepper
- 2 tablespoons water
- 1 tablespoon Asian red chili paste (this time I used a Korean chili bean paste)
- 1 tabelspoon honey
- With a paring knife, cut the tendons at the narrow end of each drummette.
- Scrape the meat down as far as possible without removing the meat completely, to form a round lollipop shape.
- If using wings, first separate the joints with a knife, scrape the meat as with the drummetes, and pull out and toss the smaller bone.
- In medium-sized bowl, whisk together all the ingredients for the marinade.
- Add the wings and gently toss to coat. Place in the refrigerator to marinate for 1 hour.
- In a wok, heat 2 inches of oil until just beginning to smoke. Working in batches, fry the chicken until golden brown on all sides, about 3 to 5 minutes per batch.
- Remove with a slotted spoon and drain on plates lined with paper towels.
- In a small sauce pot, heat up the water and chili paste for the sauce.
- When the mixture begins to simmer, stir in the honey. Remove from heat and drizzle over plated chicken.
- Garnish with chopped cilantro and serve.
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