Directions

To Make

1. Wash and wipe dry chicken drumettes with a paper towel.
2. With a paring knife, cut a slit along the skin and flesh of the smaller end and then push all the flesh to the larger end scraping the bone bare. Now all the flesh and skin will concentrate on the larger end looking like a boxing glove.
3. Marinate chicken drumettes in a bowl with salt, wine, sesame seed oil, ginger, and pepper covered for 2 hours or overnight in the refrigerator.
4. Beat eggs in a wide-mouth bowl.
5. Place sweet potato flour on a plate mixed with salt and togarashi. Mix them well.
6. Place rice cracker bits on a separate plate.
7. Coat marinated chicken drumettes one at a time first into beaten egg, followed by sweet potato flour mix, another coat of egg, and lastly, coat with rice cracker bits.
8. Spray some cooking oil onto air fryer basket. Arrange all coated chicken drumettes into air fryer basket and air fry at 180°C for 15-18 mins or until they turn golden brown, turning then around mid-way for even browning. Cook in batches until all drumettes are evenly brown.
9. Mix yuzu mayonnaise with togarashi and place into a dipping bowl. Sprinkle some togarashi on top.
10. When drumettes are cooked, place on a cooling rack to cool down.
11. Arrange shredded cabbage onto a plate or wooden board and place cooled boxing chicken on top and sprinkle with julienne spring onions. Serve with Spicy Yuzu Mayonnaise Dip.
12. Enjoy with some cold beer.