My kids love these chicken drumlets. It's easy for them to hold on to to eat. This time to make the chicken stay crunchy longer, I changed the coating.
Instead of dipping the marinated chicken in batter, I coat it with corn flour then washed it with beaten egg and lastly coat it with breadcrumbs, before I deep fried them. This method will produce a thinner crunchy outer layer but it requires more ingredients. If you prefer to have a thicker outer layer, you can always use the old method.
I fried more of these drumlets so me and my husband can have some too; not only for the kids this time. And I made some dipping sauces to go with it. The kids of course still love it with tomato sauce.
- Grind or pound 2 1/2 tablespoon Sesame Seed till paste-like.
- Add in 1 tablespoon each of Black Vinegar and Light Soy sauce with 1/2 tablespoon Sesame Seed Oil to it and mix well.
- Mix 1 tablespoon of Chilli Sauce and Mayonnaise each together.