{"id":38941,"date":"2022-04-25T15:45:03","date_gmt":"2022-04-25T07:45:03","guid":{"rendered":"https:\/\/www.lagourmet.com.my\/?p=38941"},"modified":"2022-04-25T15:45:03","modified_gmt":"2022-04-25T07:45:03","slug":"boxing-chicken","status":"publish","type":"post","link":"https:\/\/lagourmet.com.my\/dev\/boxing-chicken\/","title":{"rendered":"Dual Flavored Boxing Chicken Recipe &#8211; You Won&#8217;t Eat Drumettes The Same Way Again"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<\/p>\n<h2><span style=\"font-weight: 400;\">Dual Flavored Boxing Chicken\u00a0<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Boxing chicken was a thing back in my hometown during the 80s. It was an intriguing dish to be served at dinner time on account of its shape which looks like a boxer&#8217;s fist. Covered with squashed cornflakes, this dish comes loaded with an awesome crunch making it the ideal nibble for social gatherings.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Boxing Chicken is a typical finger food served at mixed drink parties or get together in Malaysia. It is fundamentally chicken wings with the meat drove over the bone up to the finish to frame a &#8216;boxing glove&#8217; hence the name.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Attempt to put your own signature of the dish by experimenting with the marinade a bit. There you go another heavenly and alluring starter or finger food that is easy to plan and simple on your wallet! You can also try out with Thai sauce, cheese and more!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In this recipe we will be creating two flavors of boxing chicken.\u00a0<\/span><\/p>\n<p><iframe title=\"Chinese New Year: Boxing Chicken Recipe by Celebrity Chef Amy Beh\" width=\"500\" height=\"281\" data-src=\"https:\/\/www.youtube.com\/embed\/Oq1s2f-_ZtY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" data-load-mode=\"1\"><\/iframe><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 8 pieces Chicken Wings (divide into sections)<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Marinade A<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 1 Egg<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00bd tsp Salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00bd tsp Pepper<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 tsp Chicken Stock powder<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 3 tbsp Corn Flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 3 tbsp Plain Flour<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Batter B<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 50g Breadcrumbs<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 50g Oats<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 50g Cornflakes (lightly crushed)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 3 cups cooking oil for deep frying<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Dipping Sauce (Optional)\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 1 tbsp Wasabi<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 tsp Mustard sauce<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 tbsp Chilli Sauce<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Combine all ingredients together, and stir well. Sprinkle over with a dash of pepper and ground black pepper.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Directions:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\"> Cut chicken wings (lower part) neatly to form into boxing shape.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Break in an egg and add the rest of ingredients A to mix well.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Coat marinated chicken boxing pieces with batter B.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Deep fry in hot oil in Nitrigan <\/span><a href=\"https:\/\/www.lagourmet.com.my\/cookware-nitrigan\/\"><span style=\"font-weight: 400;\">Cast Iron Wok<\/span><\/a><span style=\"font-weight: 400;\"> until almost cooked through. Dish out.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Reheat oil and fry again for the second time until golden and crispy.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Dish out and set aside. Wrap the end with aluminium foil to make eating less messy.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Serve with dipping sauce.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Ingredients<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 8 pieces Chicken Wings (divide into sections)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 tsp Salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> \u00bd tsp 5-spice Powder\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 2 tbsp Shaoxing wine<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 4 eggs (lightly beaten)\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 1 cup Potato Starch<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Seasoning<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 25g butter\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 2 tbsp each diced Red &amp; Green Capsicum\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> A dash of Shaoxing wine\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> A dash of pepper &amp; salt to taste\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Methods:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\"> Put prepared chicken boxing pieces in a bowl. Add in salt, 5-spice powder and shao xing wine. Set aside for at least 30 minutes or preferably marinate overnight for better taste. Shaoxing wine, likewise called &#8220;yellow wine&#8221;, is a customary Chinese wine made by maturing glutinous rice, water and wheat-based yeast. It should be created in Shaoxing, in the Zhejiang territory of eastern China. It is broadly utilized as both a refreshment and a cooking wine in Chinese food.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Dip marinated chicken boxing into egg mixture then coat with potato starch. Shake off excess starch powder.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Deep fry in hot oil for 2 times till golden and crispy. Dish out and set aside.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Heat Nitrigan Cast Iron Deep Frypan with butter to melt. Add in capsicum and stir well. Put in chicken boxing pieces then add a dash of pepper and salt. Toss well the boxing chicken and plate.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">The lovely thing about this dish is that you can create a variety of flavors to it. Don\u2019t feel shy to tinker with this recipe!\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">To make more fantastic dishes with quality cookware, visit our <\/span><a href=\"https:\/\/www.lagourmet.com.my\/\"><span style=\"font-weight: 400;\">website<\/span><\/a><span style=\"font-weight: 400;\"> and check out our offers!<\/span>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] Dual Flavored Boxing Chicken\u00a0 Boxing chicken was a thing back in my hometown during the 80s. It was an intriguing dish to be served at dinner time on account of its shape which looks like a boxer&#8217;s fist. Covered with squashed cornflakes, this dish comes loaded with an awesome<\/p>\n","protected":false},"author":8819,"featured_media":38946,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[493],"tags":[],"class_list":["post-38941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-malaysia-recipe"],"modified_by":"La Gourmet","_links":{"self":[{"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/posts\/38941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/users\/8819"}],"replies":[{"embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/comments?post=38941"}],"version-history":[{"count":0,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/posts\/38941\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/media\/38946"}],"wp:attachment":[{"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/media?parent=38941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/categories?post=38941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/tags?post=38941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}