Ayam Pentul, Indonesian Chicken Boxings - Wings #1

Yummy yummy! This dish seems to need more effort, but it's all worth it!

My hubby only had one comment, "Why did you make so few?"
10 and it's not enough to be shared among 3 adults, as there were other dishes as well.
Sigh. It's hard trying to guess how much the man wants to eat, right?

Thank you Nisa's mommy, it's a great dish.

Ayam Pentul (Indonesian Chicken Boxing)
Reference:  Rumah Manis with some personal adaptations

10 drummets (get big ones)

Marinade:
1 Tbsp garlic salt
¼ tsp salt (reduced from 2tsp)
½ tsp chicken stock powder
1 tsp ground coriander
1 tsp sugar
½ tsp pepper (I used black)
1 Tbsp lime juice
2 Tbsp evaporated milk (I used 1 heaped tsp milk powder as my wings are quite wet and I don’t want to open up a whole tin of evap. milk)
1 Tbsp olive oil (I skipped this)

Coating
1 cup flour
2 egg whites, whisked until very frothy
1 cup Panko/ bread crumbs for coating

1. Prepare dummets. Cut the skin at the end of the drummets and push the meat towards the fleshy end.
2. Marinate the drummets for +/- 15 minutes. (I did 30 minutes)
3. Dip drummets into flour, and try to form the flesh into a pinhead, or like a maracas. Repeat until all drummets are floured and formed.
4. Dip the floured drummets into the frothy egg white. Then coat with bread crumbs. Press to compact the drummets.
5. Chill in fridge for 1 hour. (Or freeze them until time of use)
6. Deep fry until golden, drain and serve.