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Ingredients
- Fried Chicken Drumettes
- 750g Chicken drumettes
- 120g All-purpose flour
- 130g Cornstarch
- 1 tsp Salt
- 1 tsp Black pepper
- As needed Vegetable oil for frying
- Gochujang Orange Glaze
- 60ml Le Fruit de MONIN Orange
- 60ml Gochujang (korean red chili paste)
- 30ml Soy sauce
- 30ml White vinegar
- 2 cloves Garlic (minced)
- 15ml Sesame oil
- As needed Green onions (sliced)
- Lime Pickled Daikon Cubes
- 50ml Le Concentre de MONIN Lime Rantcho
- 1 no Daikon radish (cubed)
- 100ml White vinegar
- 60ml Water
- 30g Sugar
- 5g Salt
Preparation
- For Fried Chicken Drumettes
- Mix all-purpose flour, cornstarch, salt, and black pepper in a bowl
- Dredge chicken drumettes in the flour mixture
- Fry in hot vegetable oil until golden brown and cooked through
- For Gochujang Orange Glaze
- Combine gochujang, soy sauce, white vinegar, minced garlic, sesame oil, and Le Fruit de
MONIN Orange in a saucepan
- Cook until thickened slightly and fragrant
- Toss fried chicken drumettes in the prepared glaze until coated
- Garnish with sliced green onions before serving
- For Lime Pickled Daikon Cubes
- Combine white vinegar, water, sugar, salt, and Le Concentre de MONIN Lime Rantcho in a saucepan
- Boil until sugar and salt dissolve Cool slightly
- Place daikon cubes in a jar, then pour the vinegar mixture over them, ensuring they are fully submerged
- Allow to sit at room temperature for at least 1 hour before serving or refrigerate for longer storage
