Advents Corner

I made the most amazing chicken tonight.  My mother and father-in-law bought me Hawaii’s Bento Box Cookbook: Fun Lunches for Kids by Susan Yuen for my birthday and there are several recipes in the back of the book for you to make.  This one is called Furikake Chicken Drumettes and it was great.  Lani loved it so much.  I am definitely going to make this one again.  When Dad comes I will make it for him.  The only thing I would recommend changing is using chicken strips instead of drumettes.  Here is the recipe:

6 tablespoons shoyu

2 eggs

1 clove garlic, minced

4 tablespoons flour

6 tablespoons cornstarch

4 tablespoons sugar

2 tablespoons furikake

2 pounds chicken drumettes

1 cup flour

1 cup cornstarch

2 tablespoons + 2 teaspoons furikake

oil for deep frying

Combine shoyu, eggs, garlic, 4 tablespoons flour, 6 tablespoons cornstarch, sugar, and 2 tablespoons furikake in a large bowl and mix well.  Add chicken, toss well, and marinate overnight.  When ready to cook, combine flour, cornstarch, and furikake in a large bowl and mix well.  Drain marinade from the chicken, and dredge chicken in flour mixture.  Fry in hot oil until golden and cooked through.

I do not have a family big enough to cook 2 pounds of chicken so I did cut down the recipe.  I did not cut down the marinade but when it came time to dredge the chicken I did only use 1/2 cup flour and 1/2 cornstarch.  I also put it in a ziplock bag to cut down on the mess and clean up.  When I was finished I just threw the ziplock bags away.

I really suggest you try this recipe.  Do not let the amount of ingrediants scare you.  I bet you have all of this stuff in your cabinet anyway.  If you do try it let me know what you think.