Chicken Boxing is my family's favourite! As time is needed to prepare the drumettes, I will normally buy the chicken wings and get them ready before hand and leave them in the freezer. The night before cooking I will bring out the drumettes from the freezer and leave it in the fridge. On the day itself, after the drumettes have defrosted I will marinate and let it sit until the time for cooking.
If you prefer your Chicken Boxing to be crunchy on the outside and without any coated sauce, this is one yummy recipe which I would recommend. I can assure you that your family would love them too...
Ingredients: (Serves 2)
8 drummets (with a sharp knife scrape the meat from the joint area downwards to form a ball)
Nestum for coating
Enough cooking oil for deep-frying)
Marinade:
1/2 tsp salt
1 tsp chicken stock granules
1/2 tsp grounded white pepper
1 small egg
1 1/2 tbsp cornflour
1 1/2 tbsp plain flour
Methods:
- Marinate the chicken drumettes with the marinade ingredients and leave to sit for few hours, or until cooking)
- In a deep heated wok add enough cooking oil.
- In a plate add few tablespoons of nestum. Coat the drumettes with nestum and deep-fry in the medium heated oil, turning in between frying until golden brown.
- Dish and drain on kitchen paper.
- Serve!
Notes: Deep-fried Chicken Boxing also makes good Finger Food in a party or home gathering. Though having it immediately when hot is the best, but I have it half an hour later and I still get the crunch!
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