Crispy Honey Glazed Chicken & Asian Salad

Name: Crispy Honey Glazed Chicken & Asian Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 6 Lilydale Free Range Chicken Drumsticks; Canola or Vegetable oil; Â½ tsp sesame oil; Â½ tbsp Shaoxing wine; Â½ tbsp light soy sauce; 2 tbsp oyster sauce; Â½ tsp salt; Â½ tsp white pepper; 1 tsp minced ginger; 1 tsp minced garlic; 1 tsp baking powder; 1 cup crushed macadamia nuts; 1 cup cornstarch; Â½ cup plain flour; 1 tbsp Chinese cooking wine; 2 tbsp light soy sauce; 50g glucose; 200g honey; Vermicelli, to fry; Chives, sliced finely; Toasted white sesame seeds; Macadamia, roasted and chopped; 1 cucumber, ribbons; A large handful of purple mizuna; A large handful of green mizuna; 1 tbsp light soy sauce; 2 tbsp toasted white sesame seeds; 2 tbsp red wine vinegar; Â¼ cup olive oil; Â¼ cup brown sugar

15 mins Prep

20 mins Cook

4 Serves

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Inspired by ingredients from W.A’s bountiful Margaret River region, this is Chef Brendan Pang’s tribute to the passionate farmers. Now you can create it and taste the dedication.

6 Lilydale Free Range Chicken Drumsticks
Canola or Vegetable oil

Marinade

½ tsp sesame oil
½ tbsp Shaoxing wine
½ tbsp light soy sauce
2 tbsp oyster sauce
½ tsp salt
½ tsp white pepper
1 tsp minced ginger
1 tsp minced garlic

Dry Mix

1 tsp baking powder
1 cup crushed macadamia nuts
1 cup cornstarch
½ cup plain flour

Sticky Honey Glaze

1 tbsp Chinese cooking wine
2 tbsp light soy sauce
50g glucose
200g honey

Garnish

Vermicelli, to fry
Chives, sliced finely
Toasted white sesame seeds

Asian Green Salad

Macadamia, roasted and chopped
1 cucumber, ribbons
A large handful of purple mizuna
A large handful of green mizuna

Sesame Dressing

1 tbsp light soy sauce
2 tbsp toasted white sesame seeds
2 tbsp red wine vinegar
¼ cup olive oil
¼ cup brown sugar

Equipment List

2 tongs
3 small mixing bowls
3 medium mixing bowls
3 large mixing bowls
Large platter / basket for plating up
Wide grater for cutting cucumber into ribbons
Knives
Chopping board
Digital thermometer for oil
Small pot, for boiling wontons for taste tip
Small saucepan
Wide deep pot, suitable for frying
Baking tray
Digital scale
Measuring cups
Measuring spoons
Whisk
Wooden spoon
Microplane
A handful of spoons (dessert and teaspoon)

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Place chicken into a large mixing bowl along with all the marinade ingredients. Mix until well combined. Cover with cling wrap and refrigerate to marinate for 2 hours.
Place all ingredients for the dry mix into a large bowl. Remove chicken from refrigerator 30 minutes before cooking. Toss again to ensure the marinade is well combined. Coat each piece of chicken thoroughly with the dry mix.
Pour enough oil about 5cm deep into a large pot. Heat to 170 degrees and working in batches, fry chicken pieces for 7 minutes. Drain on a tray lined with paper towels. Repeat until all pieces have been fried.
Increase the temperature until the oil is 190 degrees. Fry the chicken pieces again in batches until the exterior becomes crunchy and golden brown, about 3 minutes. Drain on a tray lined with paper towels. Repeat until all pieces have been double fried.
To make the dressing, mix all ingredients well in a small jug. Toss with salad ingredients and garnish with roasted macadamia.
To make the sticky honey glaze, place ingredients in a small saucepan over medium heat. Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.
To plate up, place fried chicken in a large mixing bowl and drizzle generously with the sticky honey glaze. Toss until well combined. Transfer to your serving platter and place on a bed of fried vermicelli. Garnish with toasted sesame seeds and chives.