(Makes 1 Serving)
4 chicken drummettes “frenched” (bone cleaned), marinated (recipe below)
½ cup flour
2 oz Mango Teriyaki Sauce
Garnish crispy rice noodles fried crispy
1 tsp sliced green onion
½ tsp shredded carrots
2 sliced cucumbers, sliced and cut in half
Sprinkle black/white sesame seed
Drummette Asian Marinade
1/3 cup Vegetable oil
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup white vinegar
1 pinch Asian five spice
1 pinch Cajun Seasoning
1 pinch crushed garlic
1 pinch crushed ginger
1 tsp Sambal Oeleke (ground fresh chili paste)
To taste Salt/Black Pepper
Cooking Instructions
Marinade
1. Mix all the ingredients in a bowl
2. Lay the chicken in a single layer in the marinade and turn to coat.
3. Cover, refrigerate, and marinate at least 12 hours or up to 24 hours, turning the chicken at least once during the marinating time
1. Set a pot with frying oil at 340F to 350F.
2. Take the chicken drummette out of the marinate liquid. Drain the excess liquid.
3. Toss the chicken in the flour. Avoid flour getting on the cleaned bone if possible. Dust the excess flour from the chicken.
4. Place the chicken in the fryer and cook to crispy brown or until chicken is cooked throughout. (165 F internal temperature).
5. On one side of the plate place the crispy noodles. Drizzle with green onions, shredded carrots, and black sesame seeds. Place the sliced cucumbers on top of the crispy rice noodles.
6. Pour half of the mango Teriyaki Sauce on the bottom of the plate.
7. Place the chicken over the sauce as shown in the picture
8. Drizzle the rest of the sauce over the chicken and “bon appetite”
