The Mixed Stew is going on hiatus from May 4th thru May 8th. We hope everyone enjoys a week of hot and spicy repeats. The Mixed Stew will be back on May 11th with even more yummy posts.
A lips’ smacking hot and crispy treat
The flavors of
soy-sauce and sweetened chili sauce make this a worthwhile and succulent
dish. Here’s the recipe:
What you will need:
1 fry-pan or cast-iron skillet
2 ½ cups canola oil
1 metal tablespoon
1 serving plate
1 pair metal thongs
1 large bowl w/ lid
1 small bowl, glass
8 – 12 chicken drumsticks, thawed
2 cups rice flour
1 large plastic bag, Ziploc
¼ cup soy sauce
1 large shallot, finely diced
2 garlic cloves, finely chopped
Juice of ½ lime
3 tablespoons hot chili paste
2 tablespoons brown sugar
2 tablespoons fish sauce
Cooking & Directions:
Place chicken drumsticks in large bowl. Add soy sauce and
toss pieces. Cover with lid and let marinade for at least 3 hours (turn
at least once).
Pour rice flour into plastic bag. Add drumsticks to bag
and toss well. Therefore, dredging and coating the chicken pieces in rice
flour. Set aside.
Heat pan on medium-high heat. Add cooking oil. Let
pan reach adequate frying temperature. Carefully place chicken in hot oil
to fry until done. Cooking should take roughly 10 – 12 minutes on each
side (depending on the mass and size of the drumsticks). The chicken
should turn golden brown and crispy. Set aside on serving plate to rest.
Once chicken is done frying, remove all except roughly ¼ cup
frying oil from pan. Return pan to heat. Sautee shallot and garlic
until translucent in pan drippings then add chili sauce, brown sugar, lime
juice, and fish sauce. The sugar should dissolve forming a glaze sauce.
