Hot-sweet-spicy chicken drumsticks Szechuan style

Ingredients for 4 servings:

• 12 chicken thighs, fresh or frozen
• 2 tbsp tapioca flour
• 2 tbsp wheat flour type 405
• 1 tbsp cayenne pepper
• 1 tsp chicken broth, granulated (strong bouillon)
• 2 medium-sized garlic cloves, fresh
• 2 small chili peppers, green
• 3 tbsp chili sauce (Thai spring roll sauce)
• 2 tbsp oyster sauce
• 3 tbsp orange syrup (for homemade, see Cretan orange syrup in the database)
• 2 tbsp smoky BBQ sauce (e.g. Jay’s Kitchen BBQ Sauce Original Kansas City)
• 2 tbsp coconut water
• 1 ½ liters of frying oil
• n. B. flowers and leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

A top-class side dish. Double-cooked, twice-seasoned, and extra spicy.

Wash the chicken drumsticks and pat dry on a fresh tea towel. Defrost frozen chicken and dry as well. Mix the marinade ingredients and rub well into the dried chicken drumsticks. Heat the frying oil in a wok to 140°C (284°F) and fry the drumsticks in two batches for 10 minutes each. Remove from the pan and drain well. The drumsticks should not be brown! For the sauce, press the garlic and slice the chilies crosswise into thin rings. Leave the seeds and discard the stems. Mix all ingredients together, add to a pan, and heat, but do not boil. Heat the oil in the wok to 170°C (350°F) and fry the drumsticks in two batches until light brown, then add to the sauce. Toss the drumsticks in the hot sauce for about 3 minutes, until they are fully coated (see photo). Divide among serving plates, garnish, and serve with cooked rice and other ingredients (e.g., Cap Cay) as a complete meal.