Ingredients
- 1.5kg chicken drumsticks
- Vegetable oil for deep frying
- 1 spring onion, sliced finely
- 1 tsp sesame seeds
- BATTER
- 1 cup corn flour
- ½ cup plain flour
- 1 tsp salt
- 1½ tsp cumin
- 1 tsp baking powder
- 2 eggs, lightly beaten
- 50ml cold water
- SAUCE
- 2 tbsp Sambal Olek
- 2 tbsp Kecap manis
- 1 tbsp ginger, grated
- 3 tbsp Brown sugar
- 3 tbsp rice wine vinegar
- 1 lime juiced
- 1 tsp ground coriander
- 1 clove garlic, finely chopped
Method
- Prepare the sauce by combining all sauce ingredients in a small bowl. Mix until well combined and set aside.
- Using a large bowl, mix all batter ingredients until the batter thickly coats the back of a spoon.
- Heat oil to 180ºC. Coat each drumstick in the batter one at a time and carefully place them into the hot oil. Cook in batches for 10 minutes to maintain the oil temperature. Once all the chicken has been cooked, return all chicken to the oil and cook for a further five minutes to make them very crispy.
- Using a wok or large frying pan, heat the sauce until it begins to bubble, then add all of the cooked chicken. Gently toss to coat the chicken in the spicy Sambal sauce.
- Serve with the finely sliced spring onions and sesame seeds. Enjoy!
Product used in recipe
- ABC - Sweet Soy Sauce