300 gms chicken wings jumbo (5 pieces)
20 gms rice vinegar
20 gms yuzu juice or lime juice
2 gms sesame oil
2 gms lime zest
2 gms salt fine
2 gms white pepper powder
Dry rub for the chicken:
50 gms rice flour
50 gms all-purpose flour
8 gms korean chili powder (Gochujang)
For the glaze:
100 gms tonkatsu sauce (store bought)
10 gms tamari soy sauce (store bought)
10 gms takoyaki sauce (store bought)
10 gms Japanese rice vinegar
3 gms coriander leaves
For the sauce:
80 gms kewpie mayonnaise (store bought)
5 gms chili oil
8 gms tamari soy sauce (store bought)
8 gms takoyaki sauce (store bought)
4 gms chives chopped to garnish
Start by removing the tip of the chicken wings and keeping aside, as we can’t use it for this recipe. On the joint, cut the chicken wing, you will obtain 2 pieces, the winglets (flat part) and the drummets (shoulder part).
Using the tip of a sharp knife, start separating the meat from the bone, pushing the meat to the bottom and scraping the bone with your knife until you have moved all the meat towards the top and the bone is clean.
In a small bowl, add all the ingredients to marinate and whisk them together, drop the chicken lollipops in the mixture and leave it for 30 minutes.
Meanwhile, mix the rub ingredients together and keep aside.
In another mixing bowl, add the ingredients for the glaze and mix well, keep aside.
Add all the sauce ingredients in a mixing bowl and combine well together, transfer to a ramekin and keep aside.
After the chicken has marinated, dip it in the flour rub.
Deep fry at 170°C from 3 to 5 minutes, until golden and crispy, remove and transfer on a tray lined with kitchen towel.
Dip the chicken lollipop in the glaze, ensuring the bone remains clean, transfer to another tray with butter or baking paper, roast it in the oven at 180°C for 2 minutes.
Once you remove from the oven, sprinkle with the chopped chives.
For the plating, place a bamboo leaf at the bottom of the plate, arrange the chicken lollipops, serve the sauce on the side.
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