Sweet Potato and Chicken lollypops
- 8 chicken drumsticks
- 16 strips of bacon
- 8 cloves of fresh garlic
- 1 whole black fermented garlic
- 1 cup of soy sauce
- 100 grams of butter
- A splash of Sushi vinegar
- A cup of Apple syrup
- A splash of white wine vinegar
- Tabasco to taste
- Pepper and salt
- A few stalks of spring onion
- Crushed ice
- 170 grams of frozen Sweet Potato Fries p.p.
Our frozen sweet potatoes are healthy, delicious, and full of fibre, which makes them a great choice as your main vegetable. Their crispy batter stops them from absorbing oils, making them a healthy product that combines fantastically well with chicken treats.
Remove the ‘ankles’ of the chicken drumsticks and loosen all the sinews from the bone, so that you can push up the meat to make a ‘lollypop’. Remove the fibula, making sure to avoid breaking it. Season with pepper and a little salt.
To marinate the drumsticks, we need a sweet, sour, salty, and slightly spicy blend of several ingredients. Start melting the butter on a low heat and add finely chopped garlic. Bring the garlic up to medium heat until it starts to caramelise. Deglaze the pan with the vinegar and soy sauce, and add the apple syrup. For every drumstick, use one medium-sized clove of both kinds of garlic. Reduce the sauce slowly until it will stick to the back of a spoon but still drip off. When you are happy with the taste, allow it to cool down.
Grab the chicken lollypops and drizzle them with the sauce. Wrap each drumstick in a rasher of bacon and cook them for 40 minutes in the oven at 130-140 degrees Celsius.
Cut the green end of the spring onion into rings and cool in ice water.
Fry the sweet potato fries to perfection and place the chicken lollypops in between. Drizzle the delicious sauce generously all over the dish, so that the crunchy fries can absorb it. Serve with crispy spring onion.
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