Tuesday, September 2, 2008

Deep Fried Chicken Legs (Taktaritwigim)

Deep Fried Chicken Legs (Taktaritwigim)

Ingredients: 6 chicken legs, 1 tbsp. ginger juice, 1/2 tbsp. salt, 1 egg, 1/2 cup cornstarch powder, black pepper, MSG, frying oil, parsley, red radish

1. Loosen the meat from the bones being careful to leave it attached at the lower end. Score the meat to tenderize and sprinkle it with the ginger juice, black pepper, MSG and salt rubbing the seasonings in.
2. Pour the beaten egg evenly over the meat.
3. Dip the chicken legs into the cornstarch powder and deep-fry them twice in boiling oil.
4. Place the deep-fried chicken legs on a plate and garnish with the parsley and red radish.

Hint: Place the cucumber, carrot, cabbage and boiled egg white cut into thin strips in a bowl and sprinkle the sieved egg yolk on top. Serve the deep-fried chicken legs with these vegetables.

1 comment:

molly said...

No picture, so I am not sure you refering to chicken drumstick or actually chicken feet? Sorry, I am alway unsure of myself.
You have a nice blog.
Hope you post some idea how to eat kimchi and how to make it, eh?