FRIED CHICKEN LOLLIPOP
- 1 KILO CHICKEN WINGS
- 1 TSP SALT
- 2 TBSP CHINESE OR RICE WINE
- 1 TSP MSG (optional)
- 1/4 TSP PEPPER
- OIL FOR DEEP-FRYING
Batter:
- 1/2 cup EGGWHITE
- 1/2 CUP CORNSTARCH
- 1 TSP BAKING POWDER
- 1 TSP MSG (optional)
- 1/2 CUP WATER
- 1 TSP SALT
- 2 TBSP COOKING OIL
CUT EACH CHICKEN WINGS AT THE JOINTS TO MAKE THREE PARTS. RESERVE THE TIPS FOR MAKING BROTH FOR OTHER COOKING PURPOSES. WITH THE BIGGER PORTION, CUT THE SKIN AND MEAT LOOSE FROM THE NARROW END OF THE BONE. PULL SKIN AND MEAT DOWN TO THE OTHER END OF JOINT TO FORM A BALL. WITH THE SMALLER PORTION DO THE SAME BUT YOU WILL SEE TWO BONES PROTRUDING. REMOVE THE SMALLER BONE.
MARINATE THE CHICKEN FOR 20 MINUTES IN RICE WINE, MSG (IF USED),SALT ,AND PEPPER.
COMBINE THE INGREDIENTS FOR THE BATTER AND DEEP-FAT FRY OVER MEDIUM HEAT UNTIL GOLDEN BROWN.
Special Thanks to Lai Rodriguez for the recipes...... she's a good cook dudes... You can see here in channel in UNDERNET-IRC
