Chicken Lollipop with Sweet Chili Sauce (甜辣酱棒棒鸡)

Pub-inspired dish

This supposed to be one of my dishes for an upcoming cooking contest, but apparently it resembles a “clubbing” dish which commonly found in the menu of pubs and clubs. :D

Well, I still like it as my home cooked. It looks great on the plate and delicious to eat. Try it!

酒吧菜式,你要试一试吗?
美观又好吃。

Serves 5
Ingredients:
5 pcs of chicken drumlets
Seasoning for chicken (A): Ginger powder, garlic powder, paprika powder, oyster sauce, sugar, sesame oil and chicken granule (optional).

Sauce ingredients:
2 cloves of garlic, minced
2-3 pcs of dried chili, cut small
2 tablespoons of brown sugar
2 tablespoons of honey
1 teaspoon of vinegar
2 tablespoons of light soy sauce
2 – 3 tablespoons of water (add into the chicken marination bowl)

Other ingredients:
1 bowl of potato starch
1 egg (add salt and pepper, beaten)
1 spoon of cashew nuts (deep fried)
1 bowl of cooking oil

Deco/ Garnish:
Green veggie base plating or fresh edible flowers
Dash of white sesame

Utensil required to take note (let me know if you have):
Deep fryer machine or thermometer
Large mesh strainer
Tong
Aluminium foil

材料:
5个 小鸡腿
腌制调料成分(A):姜粉,蒜粉,辣椒粉,蚝油,糖,麻油,和鸡粉 (选择性)

甜辣酱配料·:
2瓣 大蒜,切碎
2-3个 干辣椒,切小
2汤匙 红糖
2汤匙 蜂蜜
1茶匙 醋
2汤匙 酱清
2 – 3汤匙 水(加入鸡腌制调料用过的碗里)

其他配料:
1碗 地瓜粉
1颗 鸡蛋(加盐和胡椒)
腰果(油炸)
1碗 食用油

装饰/点缀:
绿菜铺底 或 新鲜食用花卉
白芝麻

**需要的特别器皿:
油炸机 或 温度计
大过滤网
厨房箝夹 (油炸用的夹)
锡箔纸

All the meat being “pushed up”, for convenient eating!

Method:
(1) Use knife to slowly scrape down the meat and skin starting from the end joint bone, flip over the meat over the tip to create a ball at the top just like a lollipop.

(2) Season chicken lollipop with seasoning ingredients (A) for at least 15 minutes.

(3) Deep fry the cashew nuts briefly to enhance the aroma. Set aside.

(4) When chicken lollipops are ready, coat chicken lollipops with potato starch, followed by egg mixture, and dredge in potato starch again. Let the coated chicken lollipops rest for 5-10 minutes.

(5) Heat wok/ deep fryer with oil over medium-high heat (about 180deg celcius), deep fry chicken lollipops. Repeat the frying process once more to enhance its crispiness. Leave chicken lollipops on the mesh strainer to drain out excessive oil. Set aside.

(6) Sauce cooking: Heat wok with oil, sauce garlic and dried chili. Add light soy sauce and water. Add vinegar, sugar and let it simmer till sauce thickens a little. Add honey, and more water if necessary. Let it bring to a boil, return fried chicken lollipops and toss them in thickened sauce. Dish up, wrap the bone tip part with aluminium foil. Do up plating, drizzle remaining sauce and garnish with cashew nuts and sesame seeds. Serve.

做法:
(1)用刀子从末端关节骨头开始慢慢刮下肉和皮,到了鸡顶端部位把肉翻,在顶部过形成球状,就像棒棒糖一样。

(2)用调料成分(A)将鸡棒棒糖调味至少15分钟。

(3)将腰果过油以增加香气。备用。

(4)当棒棒鸡准备好后,将每个棒棒鸡粘上一层地瓜粉,接着粘鸡蛋液,再粘粉。让裹好粉棒棒鸡静置5-10分钟。

(5)用中高火(约180摄氏度)热油,炸棒棒鸡。重复一次油炸过程以增强其松脆度。起锅,用过滤网隔出多余油份后,备用。

(6)酱汁烹调:热锅,炒香蒜米和干辣椒。加入酱清和水。加入醋,糖,慢煮至酱汁开始浓稠。加入蜂蜜,必要时加多点水。让酱汁煮沸,加入炸棒棒鸡和酱汁混合。起锅,把鸡骨末端用锡箔纸包好,盛盘,淋上剩余的酱汁。加入腰果,点缀后,上桌。

Tasty, easy to handle.

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