Ayam Pentul (Chicken Lollipop)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Sayap ayam, 1 st Air jeruk nipis, Minyak
• ½ st Jahe bubuk, 1 st Bawang putih bubuk
• 1 st Ketumbar bubuk, 1 st Saus soya
• 1 st Garam, ½ st Lada bubuk
• 1 st Paprika/Cabai bubuk (opsional)

   Bahan pelapis:

• ¼ st Lada bubuk, ¼ st Bawang putih bubuk
• 1 Telur-kocok, 35 gr Terigu, 4 sm Maizena
• ½ st Garam, Air dingin & Panko/Panir secukupnya

Cara membuat

• Potong sayap menjadi 2 bagian di persendiannya, buang ujung sayapnya. Untuk sayap bawah yg bertulang 2, kerat kulit & keluarkan tulang yg lebih kecil. Kerat daging yg melekat di sekitar ujung tulang bagian bawah pada kedua jenis sayap untuk memudahkan prosedur penyerutan daging. Perlahan serut daging ke arah atas, lalu gulung ke arah luar ujung atas tulang sehingga daging mengumpul & membentuk spt permen loli.
• Campur semua bahan (kecuali minyak). Balur & remas2 ayam perlahan dengan campuran tsb lalu simpan tertutup di kulkas minimal 1 jam-semalaman.
• Pelapis: Campur terigu, maizena, garam, lada & bawang putih bubuk dng rata. Tambahkan telur & air secukupnya hingga menjadi adonan agak kental (spt adonan utk pancake). Celup ayam di adonan satu persatu lalu lapisi dng panko/panir dng rata.
• Panaskan minyak yg banyak utk menggoreng ayam hingga terendam dng panas sedang tinggi. Goreng ayam sampai matang (8-10 mnt). Angkat ayam dari wajan & keringkan di kertas penyerap minyak. Utk ± 20 buah

Ingredients

• 1 kg Chicken wings, 1 tsp Garlic powder
• ½ tsp ground Pepper, 1 tsp Soy sauce
• 1 tsp ground Coriander, 1 tsp Salt, Oil
• ½ tsp Ginger powder, 1 tsp Lime juice
• 1 tsp Paprika/Chili powder (optional)

   Coating ingredients:

• ¼ tsp ground Pepper, ¼ tsp Garlic powder
• 35 gr Flour, 4 tbsp Cornstarch, ½ tsp Salt
• 1 Egg-beat, Cold water as required
• Panko/Bread crumbs as required

Directions

• Divide the wings into 2 parts by slicing through the joints; discard the wingtip. For the part with two bones: Make a slit on the skin & detach the smaller bone before starting to cut & sliding the meat. For both parts: Slide a knife around the lower tip of bone where the flesh is connected. Gently push the flesh upward. Invert the inner part of flesh in the direction of the upper tip of bone to form a lollipop shape.
• Mix all ingredients (except of the oil) well. Rub & gently squeeze chicken with the mixture. Cover & refrigerate the chicken for min. 1 hour until over night.
• Coating: Combine the flour, cornstarch, salt, pepper & garlic pwd. Stir in the egg & enough water to make a semi thick batter (similar like pancake batter). Dip chicken one by one into the batter & then coat them evenly with enough panko/breadcrumbs.
• Deep fry chicken in hot oil over medium-high heat until the chicken is cooked (8-10 min). Remove from the heat & drain on paper towels. For ~ 20 pieces.