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Chinese Chicken "Lollipops"
(Cuisine at home, December 2003, Issue 42, p. 35)
Makes: 3 lb. Total Time: About 1 1/2 Hours Rating: Intermediate
For the Asian Flavored Remoulade—
Combine:
1/2 cup mayonnaise
1/4 cup scallions, minced
1/4 cup red bell pepper, diced
1/4 cup chopped fresh cilantro
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. fresh lime juice
1 T. brown sugar
1 t. dry mustard
For the Sweet Chili Dipping Sauce—
Simmer:
3/4 cup water
1/2 cup rice vinegar
1/2 cup brown sugar
3 T. low-sodium soy sauce
3 T. garlic, minced
1/4 t. crushed red pepper flakes
For the Chinese Chicken "Lollipops"—
Prepare:
3 lb. frozen chicken drummettes, thawed
Combine:
2 cups panko crumbs
2 T. sesame seeds
2 T. unsalted butter, melted
1 t. kosher salt
1/4 t. toasted sesame oil
1/4 t. cayenne
Whisk Together:
2 eggs
2 T. mayonnaise
1 T. chili garlic sauce
Serve With:
Asian Flavored Remoulade
Sweet Chili Dipping Sauce
Preheat oven to 425° with racks in the lower third. Coat two baking sheets with nonstick cooking spray.
Combine all ingredients for Asian Flavored Remoulade, in a mixing bowl. Transfer remoulade to a dish and chill until ready to serve.
Simmer all ingredients for Sweet Chili Dipping Sauce, in a sauce-pan over medium heat. Cook until reduced by half, about 20 minutes. Serve at room temperature.
Prepare chicken as shown in picture, scraping the bones well.
Combine panko, sesame seeds, butter, salt, sesame oil, and cayenne in a bowl.
Whisk eggs, mayonnaise, and chili garlic sauce together in a second bowl. Dip chicken in egg mixture, then dredge in crumbs, coating all sides. Place on prepared baking sheets and bake 40 minutes, turning chicken over after 20 minutes. When done, the drummettes should be golden and crisp all the way around.
Serve with one or both dipping sauces. (Dipping sauces may be made 1–2 days ahead of time and chilled.)
Nutrition Information (Per 4 oz. meat):
506 calories 41% calories from fat 23g total fat 33g carb. 829mg sodium 1g fiber