Chicken Drumlets - Chef Recipe by Danny Lai Foo Loong

Ingredients

Chicken Marinade:

1 kg chicken drumlets
30 g lemongrass paste
50 g shallot paste
30 g ginger paste
10 g Turmeric powder
5 g salt
15 g chicken powder
30 g potato starch (for dusting)

Chilli Mayo Dressing:

10 g Siracha sauce
10 g mayonnaise
5 g lime juice

Chilli Vinaigrette:

2 birdseye chilli
5 g sugar
5 g salt
10 g vinegar
10 g fish sauce
15 g olive oil

Dipping Sauce:

Thai Chilli Sauce

Method

For the chicken, combine all ingredients together and mix well with chicken drumlet. Shape every drumlet into a round shape and dust with potato starch. Heat up the oil to 160 C and fry it until golden brown.

For the chilli vinaigrette, combine all ingredients and mix until a smooth consistency is achieved.

For the chilli mayo dressing, combine all ingredients and mix until a smooth consistency is achieved.

To serve, plate the chicken drumlets on a board and spoon on dollops of chilli mayo. Place a handful of fresh lettuce leaves next to it and drizzled with chilli vinaigrette. Add a small dipping bowl on the side for the Thai chilli sauce.