Today drumettes are on sale. Bought them with joy. Google: “Chicken drumettes may look like smaller chicken drumsticks, but they come from a different part of the bird. A drumstick comes from the bottom part of a chicken leg. Drumsticks are larger than drumettes, with more meat. A chicken drumette connects the body to the wing.”

The benefit of eating “chicken meat is rich in natural vitamins: B 1, B 9, B 12, B 6, B 2, A, E D, K, PP. The mineral composition of meat includes phosphorus, potassium, potassium, iron, magnesium, calcium, zinc, selenium, iodine, copper, sulphur, chromium, fluorine and other elements. Chicken wings are almost carbohydrate-free.”

Oyster sauce is a thick, dark brown condiment made from oyster extract, sugar, salt, and water. It adds a savory, slightly sweet umami flavor to dishes and is popularly used as a base for marinades, gravies, and stir-fries. It contains zinc, which supports a healthy immune system, and selenium, which acts as an antioxidant. The sauce provides Vitamin B12, which plays a key role in the formation of red blood cells and nerve health.  It is naturally fat-free and has zero cholesterol, making it a diet-friendly way to enhance the taste of meals.

I am experimenting fried drumettes with oyster sauce. Glad that the oyster sauce add extra flavour. It’s a crispy juicy delicious drumettes. I got to stop eating as I fry them in batches. Let’s get frying and perhaps can do drumettes bone kung fu fighting!!!

Ingredients

3 kg drumettes
1/8 Tsp black pepper
1/4Tsp white pepper
1/2 Tsp garlic powder
1 1/2 Tsp salt
3 Tbs oyster sauce
1-2 eggs, depending on how much drumettes
2 Tbs Shao Xing Chinese cooking wine
2 Tbs cornstarch
1 Tbs all purpose flour
oil (for frying)

Method

Clean drumettes and pat dry with paper towels. Combine drumettes, black pepper, white pepper, garlic powder, oyster sauce, Shao Xing Chinese cooking wine, and salt in a large mixing bowl. Mix everything until drumettes are well-coated. Marinade for 4-6 hours in the fridge.

Bring out drumettes to room temperature. When it has come to room temperature, add egg, cornstarch and flour and mix again until drumettes are coated. Next heat up a deep-frying pan about 2/3 of the way up with oil. After marinating, there will be liquid in the bowl, be sure to mix them completely again. Drumettes should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.

Drop drumettes in gently small batches into the oil and deep. Fry drumettes until crispy and golden brown (the inside should cook thoroughly but remains juicy). Using a slotted spoon lift up a piece of drumette cut a small slit to check if it’s cooked through for each batch.

Then spoon out fried drumettes in batches on a plate lined with paper towels to soak up the excess oil. When it not oily anymore plate up onto serving plate. Serve fried drumettes immediately with rice and vegetables, or with noodles and vegetables or on its own as snacks with chili sauce and a glass of white wine or beer.

Note: You can use wings, thigh fillets, or diced chicken breast as popcorns. You can add fish sauce instead of salt, sugar to balance the flavour. I prefer it to be simple. Use 1 large egg only; you may want more egg just add another small egg. This dependent on individual preferences.

https://helenscchin.com/2021/07/23/fried-drumettes-in-oyster-sauce/

#helenscchinrecipes
#poultry
#cookingforthefun
#foodiesplus