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Dragon Drumsticks

30 mins Prep
30 mins Cook
3 Serves
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For the chicken

  • 6 Lilydale Free Range chicken drumsticks
  • 2 eggs
  • 1 tablespoon soy sauce
  • ¼ cup plain flour
  • ¼ cup cornflour
  • 2 teaspoons garlic powder
  • 2 teaspoons sweet paprika
  • 2 teaspoons flaky salt
  • 2 teaspoons baking powder
  • Olive oil, for drizzling

 

For stir fry sauce

  • ¼ cup tomato ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 1 teaspoon white vinegar
  • 1/8 tsp white pepper
  • 2 teaspoons sugar

 

For the stir fry

  • 2 tablespoons neutral oil
  • 1 brown onion, cut into wedges
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • ¼ cup salted cashew nuts
  • 5 whole dried red chillies
  • 1 red capsicum, deseeded and cut into wedges
  • ½ cup chopped spring onion
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  1. Preheat oven to 220°C. Line a baking tray with foil and place a greased grill on top of the tray.
  2. Whisk eggs and soy sauce in a bowl.
  3. In a separate shallow, wide bowl; add plain flour, cornflour, garlic powder, sweet paprika, salt and baking powder. Mix well.
  4. Dip each drumstick in the egg mixture and then roll generously in the flour mixture until evenly coated. Place on the prepared grill. Repeat with remaining drumsticks. Drizzle with olive oil and bake in the pre heated oven for 30 minutes. Reduce heat to 200°C and bake for a further 10 minutes. Remove and set aside.
  5. Mix all ingredients for sauce in a bowl and set aside.
  6. Heat oil in a large wok on high. Add onion and stir fry for a 1-2 mins until glazed. Add garlic and ginger pastes, cashew nuts and red chillies. Stir fry for a few seconds until aromatic. Add capsicum and stir fry for a minute.
  7. Add sauce, cooked drumsticks and spring onion. Toss and stir fry for a couple of minutes until heated through and evenly coated.
  8. Remove and serve immediately.

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