Crumbed Boxing Chicken 香脆拳頭雞

Here's another dish I made for my 18th birthday and I still remember quite vividly preparing more than 5 kgs of chicken drumlets... again that was a very long time ago. I have been experimenting with different batter or coating for deep frying and I find mixing panko breadcrumbs and sweet potato flour to yeild some of the best results. Try to put your own stamp of the dish by playing around with the marinade a little. There you go another delicious and attractive appetizer or finger food  that is simple to prepare and easy on your wallet! For something similar with a Thai accent please check out spicy boxing chicken with chili and lime dipping sauce.
P.S I am slowly cooking and eating through my 18th birthday's menu and I'll be posting them one at a time so please stay tuned!

makes 12
you'll need;
1/2 kg of chicken drumlets
1/3 cup of panko breadcrumbs*
1/3 cup of coarse sweet potato flour*
1 egg beaten
sweet chili sauce or Lingham chili sauce to serve
* mix ingredients marked *

for the marinade;
1.5 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
1 tsp of grated ginger
1 tsp of grated garlic
dash of Chinese cooking wine
dash of white pepper
a pinch of five spice powder
a pinch of salt

To prepare the chicken - first remove the excess fat, with a sharp knife cut around the thin end of the drumlet til the skin and sinewy bits are separated from the bone.

Pull the meat down with the help of a knife and you will get a little chicken lollipop. Repeat with the rest of the drumlets.

Marinate the chicken overnight or for at least 2 hours.

Dip chicken in beaten egg then coat it with the panko and flour mixture. Repeat the rest.

Deep fry in batches til golden and crispy.

serve immediately with some sweet chili sauce or Lingham chili sauce.

Another delicious appetizer or finger food that will be very popular with both children and adults alike.