Korean Chicken Lollipops
Korean Chicken Lollipops.
These are great and crispy with a spicy Korean sauce.
You can use normal drumsticks but I love the lollipop version. I got my butcher to cut them into these to save time but it's pretty easy to do, but just takes a bit of practice.
I love the bone being a stick to hold and cuts out a bit of sticky fingers.
The secret to a great crispy outer is double frying at 2 temperatures. First at a lower temperature and than again at a higher temperature.
I like a lighter batter so use cornflour but you can substitute for normal flour for a denser crispy batter.
10 - 12 Chicken Drumstick Lollipops
Vegetable or Canola oil for deep frying
½ – 1c Cornflour
1t Baking powder (optional - this helps the batter blister more)
2 T Gochujand paste (found in Asian supermarkets)
3 T Honey
3 T Brown Sugar
2 T Light Soy Sauce
2 Cloves Garlic crushed
2 t Grated Ginger
1 T Sesame Oil
1-2 Spring onions finely chopped
1 Red Chiili finely chopped or chilli flakes
T = Tablespoon / t = teaspoon / c = cup
Place Korean Sauce ingredients in a small pot on a gentle heat and simmer for about 3-4 mins till sugar is dissolved and sauce is like a nice syrup. As it cools it will thicken.
Mix cornflour and baking powder together in a bowl
Pat dry drumsticks and toss in cornflour mix until well covered.
Heat oil to about 160˙c and cook chicken in batches for about 5-7mins. They should be a light golden colour.
Cooking in batches allows the oil to remain at temperature without cooling it down too much.
Drain onto a wire rack and cool off slightly about 10mins.
Heat oil to 180˙c then cook in batches for another 7-10mins or until cooked all the way through. Cooking times may vary due to thickness of drumstick.
They should now be a deep golden colour. Remove and drain off oil on a wire rack.
Glaze drumsticks with Korean sauce and sprinkle with sesame seeds.
Garnish with spring onions and red chilli.
Can be served with some white fluffy rice and some pickled cucumber. YUM!