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Crispy Asian Fried Chicken



All Foodies, young and old, love crispy fried chicken.  This recipe adds a fragrant Asian sticky sauce with a little kick to add a little flare to an old favourite.  For best results, be ready to serve and eat when the frying is done.



8 Free range and/or Organic Chicken drumsticks

Garlic Powder                                                1 Tbsp

Onion Powder                                               1 Tbsp

Salt                                                                  1 Tbsp

Water                                                             2 Tbsp

Potato Starch (for coating chicken)             4 Tbsp

Eggs (for coating chicken)                            4

Oil for Frying

Sticky Sauce

Garlic – Finely sliced                                     3 Tbsp

Chilli’s – Finely sliced                                     2 whole

Peanuts – Finely Sliced                                 3 Tbsp

Water                                                             10 Tbsp

Brown Sugar                                                  4 Tbsp

Rice Wine Vinegar                                         1 Tbsp

Rice Soy Sauce                                               1 Tbsp

Rice Potato Starch                                         1 Tbsp

Sesame Seeds                                                 2 Tbsp


  • Marinate chicken drumsticks, overnight or a few hours if you don’t have time, in the garlic powder, onion powder, salt and water.
  • Dredge the marinated drums in potato starch, then in the egg wash, and then once more in the potato starch.
  • Fill a wok or heavy bottomed dish with oil and bring this up to temperature – around 180 degrees Celsius
  • Add the chicken drumsticks to the oil and reduce temperature to medium – low.
  • Deep fry for 15 – 20 minutes until the chicken is a lovely golden brown colour and cooked all the way through. To test if the chicken is done – cut into a piece and the juice inside should be clear.
  • While the chicken is finishing cooking, make the sticky flavorful sauce in a saucepan by lightly frying off the finely sliced chilli and garlic in a little oil.
  • Add to the saucepan the water, brown sugar, peanuts, rice wine vinegar, rice soy sauce, and rice potato starch.
  • Simmer and reduce until it resembles the consistency of a sticky sauce.
  • Pour over the cooked chicken drums or serve on the side as a super tasty condiment to go with it.
  • Garnish with the sesame seeds and you have a dish with an Asian fusion twist.
  • Enjoy!


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