Deep-Fried Drumsticks Recipe
Ingredients
2tblspn dry sherry
2 tblspn light soy sauce
Pinch of sugar
4 garlic cloves, crushed
2 tspn finely chopped fresh root ginger
4 spring onions, chopped
8 chicken drumsticks
50g plain flour
2 small eggs, beaten
Sunflower oil for deep-frying
FOR THE GARNISH:
Lemon slices
Parsley sprigs
Directions
Place the wine or sherry, soy sauce, sugar, garlic, ginger and spring onions in a bowl.
Add the chicken, turn to coat thoroughly and leave to marinate for 30 minutes.
Remove the chicken, reserving the marinade.
Sift the flour into a bowl and beat in the eggs.
Grandually beat in the marinade to form a smooth batter.
Dip the chicken into the batter and turn to coat evenly.
Heat the oil in a wok to 180C or until a cube of day-old bread browns in 30 seconds.
Deep-fry the chicken for 12-15 minutes until golden and cooked through.
Add the chicken, turn to coat thoroughly and leave to marinate for 30 minutes.
Remove the chicken, reserving the marinade.
Sift the flour into a bowl and beat in the eggs.
Grandually beat in the marinade to form a smooth batter.
Dip the chicken into the batter and turn to coat evenly.
Heat the oil in a wok to 180C or until a cube of day-old bread browns in 30 seconds.
Deep-fry the chicken for 12-15 minutes until golden and cooked through.
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