Chicken Drummettes with Asian Slaw (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
3 pounds chicken drummettes, rinsed and patted dry |
3/4 cup hot pepper sauce |
1/2 teaspoon salt |
1 teaspoon cracked black pepper |
3 tablespoons essence, recipe follows |
2 cups cored and shredded chinese (napa) cabbage (about 1/2 pound) |
1 cup stemmed and chiffonaded mizuna greens |
1 cup peeled and shredded carrots |
1 cup peeled and shredded daikon radishes |
1/4 pound snow peas, trimmed, blanched and cooled, and finely sliced (about 1 cup) |
1/2 cup mung bean sprouts |
1/2 cup chopped scallions |
1/4 cup chopped chinese parsley leaves (cilantro) |
2 tablespoons olive oil |
1/4 cup white wine vinegar |
1 tablespoon honey |
1 teaspoon chili paste |
1/2 cup mayonnaise |
salt |
freshly ground black pepper |
2/3 cup unsalted roasted peanuts |
vegetable oil, for deep-frying |
2 cups bleached all-purpose flour |
Directions:
1. Combine the chicken, pepper sauce, salt, and pepper and 2 teaspoons of the Essence in a large sealable bag or shallow glass container. Toss to coat the chicken evenly. Cover the glass container, if using, with plastic wrap and refrigerate for 1 hour to 2 hours.
2. In a large bowl, combine all the ingredients for the Asian slaw and toss well. Adjust the seasoning, to taste, and refrigerate until ready to serve, up to 2 hours.
3. In a large, deep pot, add enough oil to come halfway up the sides to 360 degrees F.
4. Combine the flour and 2 tablespoons of the Essence in a large mixing bowl and stir to blend. In batches, add the chicken pieces and toss to coat evenly.
5. Carefully add the chicken pieces to the hot oil and deep-fry, turning occasionally, until golden-brown, about 10 minutes. Using a slotted spoon, transfer to paper towels. Lightly season the chicken with the remaining 1 teaspoon Essence.
6. To serve, divide the slaw and chicken among 6 plates and garnish with the peanuts and cilantro sprigs. Serve immediately.
7. Essence (Emeril's Creole Seasoning):
8. 2 1/2 tablespoons paprika
9. 2 tablespoons salt
10. 2 tablespoons garlic powder
11. 1 tablespoon black pepper
12. 1 tablespoon onion powder
13. 1 tablespoon cayenne pepper
14. 1 tablespoon dried leaf oregano
15. 1 tablespoon dried thyme
16. Combine all ingredients thoroughly and store in an airtight jar or container.
17. Yield: about 2/3 cup
18. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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