Found this picture again, which I thought I had lost. I make this dish way back in 2014. Somehow miracle happened not only I found the picture but also the recipe. So, I decide to write it up again.
Guess I made it after making Apple cider pork chop, baked mustard pear, kale, mushrooms and tomatoes. Well, happy with my creation on the pork chop. A few weeks later, I experiment it with my leftover fried drumettes. I have added carrots, potatoes and jalapeno which I bought from Costco. You needed to add more vegetables.
This dish has sauce and is simple, appetising, comforting and delicious with rice. Will try using apple cider on beef next time when beef is on sale. Let’s cook!!!
3 kg drumettes
1/8 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1-2 eggs, depending on how much drumettes
2 Tbs cornstarch
1 Tbs all purpose flour
oil (for frying)
2 carrots, cut into bite size
2 potatoes, cut into bite size
1 Tbs minced garlic
2 Tbs ginger, chopped
1 Tbs castor sugar
1 c apple cider or apple juice
1 Tbs oyster sauce
1 Tbs unsalted butter
2-3 Tbs sliced jalapeno
parsley, garnish (OPT)
Clean drumettes and pat dry with paper towels. Combine drumettes, black pepper, white pepper, garlic powder, and salt in a large mixing bowl. Mix everything until drumettes are well-coated. Marinade for 4 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 (See Picture the one right at the bottom) to check if it’s cooked through for each batches.
Then spoon out fried drumettes in batches on a plate lined with paper towels to soak up the excess oil and set aside. Meantime, cut carrot and potatoes. Then place potatoes in a safe bowl with water and microwave for 10 minutes to parboil and soften a bit. Remove from microwave, drain on paper towel.
Heat add oil in saucepan on medium heat, when hot add garlic and ginger cooked for about 1 minute. Then add carrot, toss around for about 2 minutes. Now add in potatoes mix well and cook for about 4 minutes. Add drumettes, season with salt and pepper and toss around for 2 minutes.
Add apple cider, sugar and bring to a simmer for 2 minutes until caramelised. Stir in oyster sauce, 1/8 c water and simmer for about 4 minutes to reduce liquid slightly. Then add in jalapeno mix well. Check seasoning and put in parsley, gives a couple of stir for about 2 minutes. Spoon onto serving bowl and eat with rice and other dishes. Serve with a glass of white wine. Enjoy!!!!
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. Use 1 large egg only; you may want more egg just add another small egg. This dependent on individual preferences. Add more vegetables if you are doing it with fresh fried drumettes. I use leftovers drumettes about 15-18 pieces.