Wednesday, December 21, 2011

panko crusted chicken lollipops

eat me!

I made these for the christmas sweater party and they were a hit.  They are a bit of work but totally worth it - the bony lollipop part makes it easy for guests to pick up and eat with minimal mess.  You can marinate the chicken in whatever you like - here I've used some asian flavours.

what you need:
  • about 15 chicken drumsticks
  • panko (japanese bread crumbs)
  • 3/4 cup light soy sauce
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 4 garlic cloves, chopped
  • 2 tbsp sriracha 
  • 3/4 ketchup
  • 2 tbsp Worcestershire
  • a few pinches black pepper
what to do:
  1. Combine all ingredients (except for panko and drumsticks) - set aside.
  2. Clean chicken drums by cutting the bottom (skinny end) tendons with a paring knife, then use the knife to scrape down the skin to expose the bone to form the "stick" of the lollipop.  (Hint: this part is easier to handle if the chicken drums are a little frozen, it makes the tendons/skin easier to cut through).  Cut a diagonal vertical slit on the meaty part of the drum stick, then use your hands to push the meat down a little to make the "top" of the lollipop.                                                                                               
  3. Put prepared chicken lollies in a large tupperware and pour marinade over.  Cover well and refrigerate for at least 4 hours, up to 24 hours.  
  4. About 1 hour before you want to serve them, preheat oven to 425 F and prepare a baking sheet lined with aluminum foil.  Hold chicken by the stick part and roll the meaty part in panko bread crumbs. 

5.  Once you've crusted all the chicken, bake in the middle rack for about 40-45 minutes, until panko is golden brown and chicken is cooked.  Enjoy!

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