INGREDIENTS:
- 12 pcs. chicken wing drumettes
- ¼ cup fresh lemon extract
- 1 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp fish sauce
- ½ cup panko bread crumbs
- 2 eggs
- ¼ cup all-purpose flour
- salt and pepper
- Vegetable oil for frying
INSTRUCTIONS:
- The first step is to shape the drumettes like a lollipop. To do this, you should separate the meat from the bone by sliding a sharp knife around the tip of the bone. Be sure not to cut through the bone. On a flat surface, place the wing vertically and gently push down the meat. Invert the inner part of the meat until a lollipop shape is formed. If you don't like the skins you can remove them.
- Combine lemon extract, garlic, ginger and fish sauce in a bowl. Sprinkle chicken lollipops with salt & pepper then marinate in the mixture. Cover and let it sit in the refrigerator for at least 30 minutes. Drain after marinating. Pat-dry the chicken lollipops with a paper towel.
- Beat the eggs with a pinch of salt and pepper.
- Add a pinch of salt and pepper to the flour. Mix well.
- Lightly dust each chicken lollipop with flour. Dip in beaten eggs then to the Panko breadcrumbs.
- Deep fry the chicken lollipops in vegetable oil under medium heat for about 12-15 minutes or until golden brown .
- Remove from heat and drain on a paper towel lined plate.
- Serve with your favorite dip.
Source: Pinay In Texas Cooking Corner
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