Eight Hammers
Crispy on the outside and tender inside, these drumstick hammers coated in a sweet and sour sauce are an irresistible banquet highlight.
Ingredients
21 items- Chicken drumettes 8 pieces
- Ginger 4 slices
- Scallions 2 stalks
- Cooking wine 1 tablespoon
- Salt 1/2 teaspoon
- White pepper a pinch
- Flour 50 grams
- Starch (corn or potato) 50 grams
- Egg 1
- Baking powder 2 grams
- Water 100 ml
- Cooking oil enough for deep frying
- Garlic 3 cloves
- Ketchup 3 tablespoons
- Sugar 2 tablespoons
- Vinegar 1.5 tablespoons
- Light soy sauce 1 tablespoon
- Water 100 ml
- Cornstarch slurry 2 tablespoons (1 tbsp starch+2 tbsp water)
- White sesame seeds 1 tablespoon
- Chopped scallion 1 tablespoon
Nutrition
Steps （7 steps）
Wash 8 drumettes, cut around the bone at the thick end and push meat down to form a hammer shape. Marinate with ginger, scallion, 1 tbsp cooking wine, 1/2 tsp salt and a pinch of white pepper for 20 minutes.
In a bowl, mix 50g flour, 50g starch, 1 egg, 2g baking powder and 100ml water into a smooth batter; let rest for 10 minutes.
Drain the marinated chicken and coat each piece evenly with the batter.
Heat oil in a wok to 160°C (320°F), fry chicken for 5-6 minutes until golden, drain.
Increase oil temperature to 200°C (395°F), fry again for about 1 minute to crisp; drain.
In the wok with a little oil, sauté minced garlic, then add 3 tbsp ketchup, 2 tbsp sugar, 1.5 tbsp vinegar, 1 tbsp light soy sauce and 100ml water. Bring to a boil, thicken with cornstarch slurry and add a splash of oil.
Add fried chicken back to the wok, toss quickly to coat with sauce. Sprinkle with white sesame seeds and chopped scallions, then serve.
Tips
Double frying is essential for extra crispiness. Adjust sweet and sour ratio to taste.
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