Dual Flavored Boxing Chicken
Boxing chicken was a thing back in my hometown during the 80s. It was an intriguing dish to be served at dinner time on account of its shape which looks like a boxer’s fist. Covered with squashed cornflakes, this dish comes loaded with an awesome crunch making it the ideal nibble for social gatherings.
Boxing Chicken is a typical finger food served at mixed drink parties or get together in Malaysia. It is fundamentally chicken wings with the meat drove over the bone up to the finish to frame a ‘boxing glove’ hence the name.
Attempt to put your own signature of the dish by experimenting with the marinade a bit. There you go another heavenly and alluring starter or finger food that is easy to plan and simple on your wallet! You can also try out with Thai sauce, cheese and more!
In this recipe we will be creating two flavors of boxing chicken.
Ingredients
- 8 pieces Chicken Wings (divide into sections)
Marinade A
- 1 Egg
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Chicken Stock powder
- 3 tbsp Corn Flour
- 3 tbsp Plain Flour
Batter B
- 50g Breadcrumbs
- 50g Oats
- 50g Cornflakes (lightly crushed)
- 3 cups cooking oil for deep frying
Dipping Sauce (Optional)
- 1 tbsp Wasabi
- 1 tsp Mustard sauce
- 1 tbsp Chilli Sauce
Combine all ingredients together, and stir well. Sprinkle over with a dash of pepper and ground black pepper.
Directions:
- Cut chicken wings (lower part) neatly to form into boxing shape.
- Break in an egg and add the rest of ingredients A to mix well.
- Coat marinated chicken boxing pieces with batter B.
- Deep fry in hot oil in Nitrigan Cast Iron Wok until almost cooked through. Dish out.
- Reheat oil and fry again for the second time until golden and crispy.
- Dish out and set aside. Wrap the end with aluminium foil to make eating less messy.
- Serve with dipping sauce.
Ingredients
- 8 pieces Chicken Wings (divide into sections)
- 1 tsp Salt
- ½ tsp 5-spice Powder
- 2 tbsp Shaoxing wine
- 4 eggs (lightly beaten)
- 1 cup Potato Starch
Seasoning
- 25g butter
- 2 tbsp each diced Red & Green Capsicum
- A dash of Shaoxing wine
- A dash of pepper & salt to taste
Methods:
- Put prepared chicken boxing pieces in a bowl. Add in salt, 5-spice powder and shao xing wine. Set aside for at least 30 minutes or preferably marinate overnight for better taste. Shaoxing wine, likewise called “yellow wine”, is a customary Chinese wine made by maturing glutinous rice, water and wheat-based yeast. It should be created in Shaoxing, in the Zhejiang territory of eastern China. It is broadly utilized as both a refreshment and a cooking wine in Chinese food.
- Dip marinated chicken boxing into egg mixture then coat with potato starch. Shake off excess starch powder.
- Deep fry in hot oil for 2 times till golden and crispy. Dish out and set aside.
- Heat Nitrigan Cast Iron Deep Frypan with butter to melt. Add in capsicum and stir well. Put in chicken boxing pieces then add a dash of pepper and salt. Toss well the boxing chicken and plate.
The lovely thing about this dish is that you can create a variety of flavors to it. Don’t feel shy to tinker with this recipe!
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