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Deep-fried chicken drumsticks with grilled Hasselback root vegetables

Recipe by: Dak Wichangoen
Serves: 4

Procedure

Debone the chicken drumsticks and soak in buttermilk seasoned with salt and pepper overnight.

Toss the drumsticks in rice flour and wheat flour and then fry them crisp and golden in oil.

 

Sweet-and-sour sauce

Heat all the ingredients in the wok until the sugar has dissolved. Cool down before serving.

 

Hasselback root vegetables

Carefully rinse the root vegetables to remove soil and grit (you can also choose to peel them).

You can preheat the root vegetables by cooking them in water for 5-10 minutes before putting them on the grill. This way preparation on the grill will be faster, and you will not risk that they burn before tendering .

Cut the root vegetables the Hasselback way. Then toss them in oil, grated garlic, finely chopped parsley, salt and pepper before putting them on the grill.

Ingredients

  • 2 kg chicken drumsticks

 

  • 5 dl buttermilk
  • 5 dl rice flour
  • 5 dl wheat flour
  • Salt and pepper
  • Oil for deep-frying

Sweet-and-sour sauce

  • 150 g tamarind
  • 250 g palm sugar
  • About ½ dl of fish sauce
  • 100 g coconut milk
  • 3 garlic cloves, grated
  • 1 tbsp dried chilli

Hasselback root vegetables

  • Carrots
  • Parsnip
  • Beetroots
  • Potatoes
  • 2 dl oil
  • 5 garlic cloves
  • 200 g parsley
  • Salt and pepper