Recipes - Malaysian & Singaporean

Boxing Chicken
Boxing-Chicken


Boxing Chicken (shaped like a boxing hand) was a popular recipe in the 70’s and 80’s and hasn’t been heard much of lately. To some, this is a dish that warms the heart and brings fond memories of childhood. What is not to like? These are crunchy, juicy chicken lollipops that packs a punch in flavour, and perfect as finger food!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

10 chicken drummettes
Oil for deep frying

Marinade

1½ tsp soy sauce
1 tsp salt
1 tsp sugar
½ tsp sesame oil
¼ tsp Chinese five-spice powder
1 tsp ginger + 2 cloves garlic (blended or pounded)

For coating

½ cup corn flour
2 tbsp all-purpose flour
1 tbsp rice flour
A pinch of salt




Steps:
  1. Rinse and clean drummettes. Pluck and remove any remaining feathers.
  2. Using a sharp knife, carefully cut around the smaller end. Stand the fatter end on the chopping board and use the knife to push the skin and meat down (to the fatter end). The drummet will now look like a ‘boxing’ hand. Repeat with the rest.
  3. In a bowl, add all ingredients for marinade and the drummettes. Mix to coat well and set aside to marinade for 2-3 hours.
  4. Heat oil in frying pan over high heat. To test if the oil is hot enough, dip the tips of a bamboo chopstick into the oil. Oil that is ready for frying will bubble around the chopstick tip.
  5. In a separate bowl, mix all ingredients for coating. Coat each drummet, and carefully slide them into the frying pan. Cook until golden brown then drain on paper towel before serving.
  6. Best served hot with chilli sauce on the side.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Boxing Chicken

Boxing Chicken

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Boxing Chicken (shaped like a boxing hand) was a popular recipe in the 70’s and 80’s and hasn’t been heard much of lately. To some, this is a dish that warms the heart and brings fond memories of childhood. What is not to like? These are crunchy, juicy chicken lollipops that packs a punch in flavour, and perfect as finger food!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean
Ingredients

10 chicken drummettes
Oil for deep frying

Marinade

1½ tsp soy sauce
1 tsp salt
1 tsp sugar
½ tsp sesame oil
¼ tsp Chinese five-spice powder
1 tsp ginger + 2 cloves garlic (blended or pounded)

For coating

½ cup corn flour
2 tbsp all-purpose flour
1 tbsp rice flour
A pinch of salt

Instructions
  1. Rinse and clean drummettes. Pluck and remove any remaining feathers.
  2. Using a sharp knife, carefully cut around the smaller end. Stand the fatter end on the chopping board and use the knife to push the skin and meat down (to the fatter end). The drummet will now look like a ‘boxing’ hand. Repeat with the rest.
  3. In a bowl, add all ingredients for marinade and the drummettes. Mix to coat well and set aside to marinade for 2-3 hours.
  4. Heat oil in frying pan over high heat. To test if the oil is hot enough, dip the tips of a bamboo chopstick into the oil. Oil that is ready for frying will bubble around the chopstick tip.
  5. In a separate bowl, mix all ingredients for coating. Coat each drummet, and carefully slide them into the frying pan. Cook until golden brown then drain on paper towel before serving.
  6. Best served hot with chilli sauce on the side.

You May Also Like

Shio Ramen

Shio Ramen

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic