Finger licking, mouth watering appetizer.
What you need: serves 6
6 chicken drumsticks, with skin or without, as you like it.
2 cups red onion chopped into chunks
1 cup red pepper cut into chunks
1 Tbsp lime juice
2-4 Tbsp Tabasco/hot sauce
1/2 cup finely chopped cilantro
4 cups or more vegetable oil to deep fry
To coat the chicken:
2 eggs
1 Tbsp corn flour
1 Tbsp all purpose flour
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp salt
1 tsp ginger and garlic paste
Mix the coating ingredients in a bowl; combine to make a thick paste free of lumps. Place the chicken drumsticks in a large bowl and pour the mixture over it. Coat the drumsticks evenly. Let it marinate for an hour.
Add oil in a deep pan and set it on medium high. Add a drop of the marinated batter to the oil, if it sizzles instantly, the oil is just the right temperature, add 2 to 3 drumsticks at a time and cook for 6-8 minutes or until deep golden brown. The drumsticks will take a long while to cook, so be patient.
Use a food thermometer to check if it is cooked through. Poke the thermometer into the chicken leg until you feel the tip of the thermometer touch the bone. If the temperature is 170 degree F, it is done. It ensures the chicken is safe to consume. Do eh same to the rest of the drumsticks.
Remove the drumsticks from oil and let them rest on a few tissues to absorb excess oil. In the meantime get a wok nice and hot. Add a few teaspoons of oil from the fried vegetable oil. Add the chopped onions and peppers. Saute for a minute or two. Add the cooked drumsticks followed by the Tabasco sauce (as little or as much as you like) and lime juice. Stir to combine. Turn off the heat. Garnish the chicken with cilantro and serve hot. Enjoy!