CHICKEN LOLLIES WITH JAPANESE GLAZE AND KOREAN GOCHUJANG CHILI
PREP TIME: 20 MINUTES COOKING TIME: 20 MINUTES SERVES: 2
INGREDIENTS
Chicken marinade:
300g chicken wings jumbo (5 pieces) 20g rice vinegar
20g yuzu juice or lime juice
2g each, sesame oil, lime zest, salt and white pepper powder
Dry rub for the chicken:
50g each, rice and all-purpose flours 8g korean chili powder (Gochujang) For the glaze:
100g each tonkatsu, tamari soy, takoyaki sauces (all store bought) 10g Japanese rice vinegar
3 gms coriander leaves
For the sauce:
80g kewpie mayonnaise (store bought) 5g chili oil
8g tamari soy sauce (store bought) 8g takoyaki sauce (store bought) 4gs chives chopped to garnish
METHOD
Remove tips of chicken wings and keep aside. On the joint, cut the chicken wing, you will obtain 2 pieces, the winglets (flat part) and the drummets (shoulder part). Using the tip of a sharp knife, separate the meat from the bone, pushing the meat to the bottom and scraping the bone with your knife until you have moved all the meat towards the top and the bone is clean. In a small bowl, add all the ingredients to marinate and whisk together; drop chicken lollipops in the mixture and leave it for 30 minutes.
Meanwhile, mix rub ingredients together and keep aside.
In another mixing bowl, add ingredients for the glaze and mix well, keep aside.
Add all sauce ingredients in a mixing bowl and combine well together, transfer to a ramekin and keep aside. After the chicken has marinated, dip it in the flour rub.
Deep fry at 170°C from 3 to 5 minutes, until golden and crispy, remove and transfer on a tray lined with kitchen towel.
Dip the chicken lollipop in the glaze, ensuring the bone remains clean, transfer to another tray with butter or baking paper, roast it in the oven at 180°C for 2 minutes.
Once you remove from the oven, sprinkle with the chopped chives. For the plating, place a bamboo leaf at the bottom of the plate, arrange the chicken lollipops, serve the sauce on the side.
Recipe by Chef George Ghoussoub, head chef at Salmon Guru.