JAPANESE FRIED CHICKEN DRUMS
INGREDIENTS
4 table spoons sticky brown sugar
3 table spoons soya sauce
4 table spoons Worcester sauce
1/2 cup Jimmy’s sauce
2 table spoons chopped fresh garlic
2 table spoons chopped coriander leaves
Add the above into a wok pan and bring to the boil while stirring, take off heat and set aside to cool down.
10 to 12 chicken drumsticks, dry with paper towels, season with salt and pepper.
METHOD
Place chicken pieces in a sealed plastic bag and add potato starch (not corn starch) seal and shake well.
Heat oil in a pot, enough to cover chicken when oil is ready dust excess potato starch off the chicken wings and add to oil, fry until light golden brown, remove from oil on drain on a paper cloth. Add the fried chicken drums, 2 table spoons of sesame seeds and extra corriander leaves into the sauce pan, make sure all the chicken drums get coated with the sauce, enjoy.
Potato starch keeps the chicken skins crispy even when dunked into the sauce, I buy mine from the healthy food section at Spar or Diskem
SOURCE/PHOTO: Clive-Linda Cawood-Wilson
