Thursday, July 22, 2010

My ChicLollipop

I was amazed when Jamie Oliver used honey and mustard as a coat in baked chicken lollipop. I thought mustard is just for dressings. Well, now I know I am wrong.

One weekend, Mr. Romantiko and I went to a supermarket to buy the ingredients for this new cooking adventure. The idea was to mix the honey with mustard making it kind'a soury sweet. First, we look for a mustard and luckily we found Honey Mustard in a sachet (well, i forgot the brand but you will find it on the shelf where dressings are). Since we dont know how will the chicken taste with the honey mustard, we only bought the small pack.

1/2 kilo   Chicken Wings
1 pack     HoneyMustard Dressing
   2pcs     egg
1/4 kilo   flour
Here's how we do it:
1.  Divide the wings into three parts; slicing thru the joints. [a single bone wing, two-bone wind, and wingtip] Wingtip will not be used.
2.  Separate the meat from the bone by sliding a knife around the tip of the bone where meat is still connected (do not cut through the bone). Note: For the two-bone wing, remove the smaller bone before pushing the meat to make a lollipop.
3.  Gently push downward while gripping the bone until the meat slides down and form a lollipop
4.  Put the honey mustard dressing on a bowl
5.  Whisk the 2 eggs on another bowl
6.  Prepare the flour on a plate and add salt/pepper for tasting
7.  Dip the chicken into the honet mustard dressing, make sure that the meat is well coated.
8.  Dip the chicken into the beaten eggs
9.  Dredge in chicken into the flour (You may also use bread crumbs, but you have to make 2 coatings: 1st with flour then with breadcrumbs.)
10. Heat oil in a pan
11. Deep fry chicken until they turn golden yellow
12. Remove the chicken and drain on paper towels.

Note: Ideally, when you use honey-mustard, it is recommended to bake the chicken. Yes! You read it right, BAKE it. But since we dont have an oven, which I wish we have, I used the magical wok! ;)

We just use the sweet-chili sauce locally found at supermarkets. ;)

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