The kids love these. Well, because it's easy to eat I guess. Occasionally, I'll made this for dinner. It always ends up with them finishing the drumlets (they call it lollipops!) first and nothing left to go with the rice. :/I find it appetizing with the slight sour taste from the plum sauce. My husband loves this. With all the meat pushed down to the end, he just need a bite to finish one drumlet. :P
Ingredients:
- 8 Drumlets
- Oil for deep frying
Marinade:
- 1/2 teaspoon Light Soya Sauce
- 1/2 tablespoon Chinese Cooking Wine
- 1 tablespoon Cornflour
- 1 Egg, beaten
- A pinch of Salt
Sauce:
- 200ml 7-up (Soft drink)
- 3 tablespoon Honey
- 1 tablespoon Chinese Cooking Wine
- 1 tablespoon Plum Sauce
- 1/2 teaspoon Salt
How to do it:
- Scrape meat from 'skinny end' of the drum and push in down or you can leave it as it is.
- Marinate the chicken drumlets in the marinade for at least 30 minutes
- Deep fry till golden brown.
- Remove and drain well.
- In a clean wok, heat up 1/2 tablespoon oil (used to fry the chicken).
- Pour in the sauce mixture.
- Bring to a boil before lowing the heat to continue cooking the sauce in simmer.
- When the sauce starts to thickens, add in the fry drumlets.
- Coat well with sauce.
- Remove and serve.
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