John Myers
Contents
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Ingredients
Potatoes:
- 1 small Onion
- 1 Clove of garlic
- 4 tbsp Sunflower oil
- 4 tbsp Brown sugar
- 2 Tbsp easy go. Tomato paste
- 1 tbsp Mustard hot
- 100 ml Dark balsamic vinegar
- 150 ml Coke
- 2 Tbsp easy go. Pimenton Dulce Ahumado (mild smoked paprika)
- 3 tsp Smoke Liquid
- Salt
- 4 size Potatoes waxy, oblong
- 1 Egg Whites
- 50 g Grated Parmesan
- 20 g Panko flour
- Pepper salt
Chicken:
- 10 Pcs. Chicken drumsticks
- Salt pepper
- 1 Cup Cornstarch
- Frying oil
Instructions
Preparation sauce:
- Peel the onion and garlic and grate finely. Put the oil and sugar in a larger pan, heat and let the sugar dissolve in the oil while stirring. Stir in tomato paste, mustard, grated onion and garlic and deglaze everything with balsamic vinegar and cola. Reduce the heat 2/3, stir in the smoked paprika and liquid, season with salt and simmer for another 3 minutes until creamy. Then take it off the heat and keep it ready for later.
Preparation of potatoes:
- Thoroughly brush the potatoes under running water and then cook them in well-salted water until just a little bit more, which means that you should only feel a very small amount of resistance when you pierce them. Then drain and let cool. Grate the Parmesan and mix with the panko flour.
Preparation Chicken:
- Chop off the meatless bone from the small lower legs with a very sharp knife. Rinse the small, spherical portions under COLD running water, dry them with paper towels and store covered and refrigerated on a plate until preparation.
Preparation:
- Preheat the oven to 220 ° convection. Line the tray with baking paper or foil. Halve the potatoes lengthways and cut each half - also lengthways - into 3 wedges. Whip the egg whites lightly until frothy. Season all columns a little, first dip them thoroughly in the egg white, then coat them well with the Parmesan mix and then place them on the tray with the shell side down.
- At the same time for the chicken, fill a wok or a larger pot with enough frying oil so that the small thighs can swim in it and heat it up. If small bubbles form on it when a wooden stick is dipped into the oil, it is ready to be fried. While the oven and the oil are heating up, season the small legs all around and then turn them in the cornstarch. Gently shake off excess starch in places. When the oven and oil are "ready", first insert the tray on the 2nd rail from below and then let the legs slide into the oil. As it cools down a little for a short time, leave it at full temperature for about 1 minute and then turn the heat down 1/3. The deep-frying time takes about 15 minutes. During this time, turn the individual parts in the oil again and again. Since the potatoes are pre-cooked, they only take as long as the legs. The Parmesan mix does not have to brown throughout, it should just be slightly crispy and give the potatoes a cheese crunch.
- Reheat the sauce while the potatoes and legs are cooking. When it is hot, transfer 2/3 to a bowl and then toss and coat the drained legs in the remaining, still warm remainder shortly before serving. Suffice the sauce in the bowl à part, then everyone can add as much as they like.
- As a side dish there was sour cream and some fresh cucumber salad. The salad is not mandatory, I still had some that had to go ... 😉 The link for sour cream here: Sour Cream. The preparation of the sour cream is not taken into account, but takes a maximum of 5 minutes.
- Since the lower legs are very small, 5 per person was appropriate.
