This is a fun way to treat chicken wings. I never watched MasterChef religiously, but saw one elimination episode where the contestants had to use one chicken to make up to three dishes, the first of which had to be cooked in 10 minutes, or some ridiculously small amount of time. I thought it was a great challenge. This recipe is based on my idea for that challenge. I marinaded the chicken overnight, which would not have been possible there, but was well worth doing. Homemade teriyaki sauce is very simple to make, and very rewarding. It puts a great flavour through these chicken pieces, hidden beneath a beautiful crunchy exterior. I would recommend serving them with Kewpie mayonnaise, but I forgot to pick some up, so I merely boiled down the marinade into a lovely sticky dipping sauce. The creaminess of Kewpie would make a great contrasting accompaniment though. The little green salad is the perfect side, dressing the dish up a little from its intended ‘Dude Food’.
|peanut, macadamia, or other oil suitable for deep frying|
|1/2||fresh, mild green chilli|
|1/4||teaspoon||seaweed flakes (optional)|
|1||pinch||Angela seeds (optional)|
|2||pinches||sesame seeds (optional)|
|1||lime, juice of|
|1||teaspoon||macadamia or peanut oil|
To prepare the chicken, cut the chicken wings into their three respective sections. Leave the tenderloins and wing tips as is. Using a sharp knife, pull the meat from the end of the mini drumstick so the bone is clean, and the meat sits lollipop style at the opposite end of the bone. Repeat for the middle section of the wings, removing one of the bones completely. Combine the chicken pieces with soy sauce, honey, ginger, garlic, and brown sugar in a bowl. Mix well and refrigerate overnight.
Prepare three bowls. One should contain flour, one the beaten egg, the third the breadcrumbs. Remove a chicken piece from the marinade and allow the marinade to drip off. Coat the piece first in flour, then egg, then the breadcrumbs. Rest the chicken piece on a tray or piece of baking paper. Repeat for all the chicken pieces. Meanwhile, heat the oil to 170oC in a saucepan or deep fryer. Gently place the chicken pieces in the hot oil and fry until golden brown all over. Remove and drain on paper towel.
To make the salad, wash and dry the wombok leaves. Discard the bottom, white woody part of the leaves and then finely slice. Discard the roots of your spring onion then slice very finely at a very obtuse angle, so you have lovely long thin strips. Finely slice the chilli. Combine the vegetables in a bowl with the seaweed flakes, Angela seeds and sesame seeds. Dress with lime juice and macadamia oil.
To serve, sprinkle the chicken with salt and arrange the pieces on serving plates. Serve with a little pile of salad and a small bowl of Kewpie mayonaisse (possibly with a little chilli stirred through).