Glazed Chicken Drumlets
12 Chicken Drumlets
½ White Onion
5 Cloves, Garlic
1 knob Ginger
Coriander
½ large Red Chili
2 tbsp Olive Oil
3 -4 tbsp Colman’s Amino Sauce
½ tsp Salt
1 tsp Corn Flour
For the glaze
4 tbsp Honey
2 tbsp Amino Sauce
1 tbsp Chili Sauce
Butter
Method
1. Blend together the onion, garlic, ginger, chili, coriander, salt, olive oil and amino sauce until it’s a pure like consistency
2. Wash drain and dry the chicken drumlets
3. Add the drumlets into a large bowl and add half the marinade and mix well
4. Add Corn flour and massage the corn flour and marinade into the chicken
5. Cover with cling film and leave in the fridge for at least 1 hour, preferably over night
6. To make the glaze, add the rest of the marinade into a hot pan and cook down until browned and cooked through
7. Add the amino sauce, honey and chili sauce and stir until it reduces and starts to bubble
8. Add in the cold butter and stir to emulsify
9. Taste and season
10. Get a pan heated until very hot
11. Give the chicken a quick stir and lay the chicken out on the pan (don’t crowd the pan too much)
12. Cook for about 3 mins until it gets a slight char & turn the drumlets over
13. Brush on a bit of that glaze
14. Turn the drumlets again and brush on more of the glaze
15. Cook for about 10 more minutes, turning often to stop the chicken from burning
16. Serve the chicken with remaining glaze in a small bowl, as the dipping sauce
17. Deseed the rest of the chili and thinly slice it. Sprinkle some chopped coriander and chili on top of the chicken and serve
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