Emprimir
Correo Electrónico
Add a photoRaciónes: 3
Ingredientes
- 1 x orange
- 1 x lime
- 1 Tbsp. extra virgin olive oil
- 1/2 c. mirin
- 1 Tbsp. cilantro, minced
- 1 dsp lemongrass, chopped
- 1 tsp sambal, olek, (spicy Indian paste) salt pepper
- 1/2 c. soy sauce
- 1 Tbsp. daikon radish, freshly, grated
- 1/2 c. rice vinegar
- 1/2 c. oyster sauce
- 2 x green onion, minced salt pepper
- 12 x chicken, wings
- 6 x bamboo, skewers
- 1 c. flour
- 1 x egg
- 1 c. sesame seeds canola or possibly vegetable oil
Direcciones
- Preheat oil to 350 degrees Fahrenheit.
- Preheat oven to 350 degrees Fahrenheit.
- Make a quick basting marinade using the juice and zest of one orange and one lime. Add in extra virgin olive oil, mirin, cilantro and lemongrass. Add in the sambal olek and season with salt and pepper.
- Make a quick dip in another bowl by mixing the soy sauce, radish, rice vinegar, oyster sauce, and green onions together.
- Wash and dry the wings. Place 6 wings in a pan of water or possibly stock over a medium heat to simmer till cooked, about 12 min. Remove the wings and allow to cold.
- Skewer the wings lengthwise on water-soaked bamboo skewers and set aside.
- Take the remaining 6 wings, cut the wing tips off, making them into drummettes. Scrape the meat down to the bone to make a chicken ball at the base with a frenched bone at the top. Dip the meat in flour, then egg, then sesame seeds.
- Deep fry the drummettes in the canola or possibly vegetable oil at 350 degrees till golden brown, about 4 min. Remove the drummettes from the oil and place them in the oven on a baking tray till fully cooked, about 12 min.
- While the drummettes are cooking, baste the skewered wings with the citrus marinade and grill till well caramelized. Serve grilled skewers stuck in a half orange on a plate with drummettes around them and the Asian dip on the side.
