Today is the start of our stage 4 lockdown with curfew to adhered for 6 weeks more. To avoid such virus spreading, many areas of the world had have made wearing masks a compulsory yet have not being able to control.

What’s happening to the world? It should have been one of the most beautiful peaceful places where we would have called home. Instead, it was one of the loneliest places: no more gathering and even peacefulness. While it’s a good idea to restrict people from gathering, there is another kind of way people can still keep in touch video chat. Well, food, recipes can be another hobby or a platform for people to keep in touch, encouraging one another to be safe, healthy and be happy and at peace with each other.

Still …we will not grieve like those who have no hope. And I sure did manage to get drumettes, vegetables and a few more variety of canned food. This is a simple recipe but only thing is; have to wait for 4 hours and maybe 35 minutes waiting for drumettes be fried and when the first batch is ready, quickly take picture before my hands start putting them in my mouth. It’s a crispy juicy delicious drumettes. Let’s get frying and perhaps can do drumettes bone kung fu fighting!!!

Ingredients

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)

Method

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 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 with chili sauce and a glass of white wine or beer and watch Netflix as snacks.

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.wordpress.com/2020/08/03/fried-drumettes/

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