My drumlettes were too well coated with thick batter they turned out so crispy, yum!
Crispy on the outside, juicy on the inside. Finger licking good! :)
Recipe adapted from DreamersLoft
What you need:
Marinate together:
20 pcs drumlettes (original recipe: 10 wings)
2 tbsp shrimp sauce
2 tbsp chinese cooking wine
1 tbsp sesame oil
1/2 tsp pepper
For the batter:
50g plain flour
50g tapioca starch
1 small egg
1/8 tsp baking powder
1/8 tsp baking soda
60ml water
Method:
- Mix all marinade ingredients, make sure chicken are thoroughly coated
- Mix all batter ingredients til form smooth paste and add in to the chicken mixture
- Mix everything well, store in an airtight container and leave in the fridge for up to 2 days (mine was overnight)
- Heat oil over medium heat and deep fry chicken til golden brown and crisp. Drain and serve
