Crispy fried chicken lollipops tossed in a fiery, sweet, and tangy sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weekend treat.
A crunchy, tangy, and spicy salad that brings together the bold flavors of Korean kimchi with fresh Indian vegetables. It's a quick, refreshing side dish that's ready in minutes and packs a flavorful punch.
Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
About Drums of Heaven, Kimchi Salad and Burnt Garlic Fried Rice
Crispy Drums of Heaven with gut-friendly Kimchi and aromatic Burnt Garlic Fried Rice – energy-giving!
This indo_chinese dish is perfect for lunch. With 1797.9 calories and 79.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup vegetable oil (for deep frying)
4 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pieces green chili (slit lengthwise)
1 small onion (finely diced)
0.5 medium green bell pepper (finely diced)
2 tbsp red chili sauce (e.g., Sriracha)
1 tbsp tomato ketchup
1 tsp rice vinegar
1 tsp sugar
2 tbsp spring onion greens (chopped, for garnish)
1 tsp sesame seeds (toasted, for garnish)
Instructions
1
Marinate the Chicken
Ensure your chicken wings are frenched into 'lollipops'. You can ask your butcher to do this.
In a large bowl, combine the chicken lollipops, 1 tbsp ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, and 0.5 tsp salt.
Mix thoroughly to coat each piece evenly. Cover and let it marinate for at least 30 minutes in the refrigerator.
2
Prepare the Batter and Sauce
While the chicken marinates, prepare the batter. In a mixing bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, egg, red chili powder, and the remaining 0.25 tsp of salt.
Gradually add 4 tbsp (1/4 cup) of water, whisking continuously to form a thick, smooth batter without lumps. It should be thick enough to coat the chicken.
In a separate small bowl, prepare the sauce by mixing 2 tbsp soy sauce, red chili sauce, tomato ketchup, rice vinegar, and sugar. Set aside.
In another small bowl, make the corn starch slurry by mixing the remaining 1 tbsp of corn starch with 2 tbsp of water until smooth. Set aside.
3
Deep Fry the Chicken
Heat 2 cups of oil in a deep pan or kadai over medium-high heat until it reaches 175°C (350°F).
Dip each marinated chicken lollipop into the batter, ensuring it's fully coated, and let any excess drip off.
Carefully place the battered chicken into the hot oil. Fry in small batches of 4-5 pieces to avoid overcrowding the pan.
Fry for 7-9 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried lollipops with a slotted spoon and drain them on a wire rack to maintain crispiness.
4
Stir-Fry the Sauce
Heat 1 tbsp of oil in a wok or large skillet over high heat.
Add the minced ginger, minced garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the diced onion and green bell pepper. Stir-fry for 1-2 minutes until they are slightly tender but still crisp.
5
Combine and Serve
Pour the prepared sauce mixture into the wok and bring it to a simmer.
Give the corn starch slurry a quick stir and pour it into the wok. Cook for about 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
Immediately add the fried chicken lollipops to the wok.
Gently toss everything together until all the chicken pieces are evenly coated with the sauce.
Turn off the heat, garnish with chopped spring onion greens and toasted sesame seeds. Serve immediately while hot and crispy.
89cal
3gprotein
14gcarbs
3gfat
Ingredients
1.5 cup kimchi (chopped)
1 pcs cucumber (large, diced)
1 pcs onion (medium, thinly sliced)
2 pcs tomato (medium, deseeded and diced)
1 pcs capsicum (medium, diced)
3 tbsp kimchi juice (from the kimchi jar)
1 tbsp soy sauce
1 tsp sesame oil (toasted)
1 tbsp rice vinegar
0.5 tsp sugar
2 tbsp coriander leaves (chopped, for garnish)
1 tbsp sesame seeds (toasted, for garnish)
0.25 tsp salt (adjust as kimchi and soy sauce are salty)
Instructions
1
In a large mixing bowl, combine the chopped kimchi, diced cucumber, thinly sliced onion, deseeded and diced tomatoes, and diced capsicum.
2
In a small bowl, whisk together the kimchi juice, soy sauce, toasted sesame oil, rice vinegar, and sugar until the sugar has completely dissolved.
3
Pour the prepared dressing over the vegetable mixture. Add the salt and toss gently until all the vegetables are evenly coated.
4
Garnish with toasted sesame seeds and chopped coriander leaves. Serve immediately to enjoy the crispness of the vegetables.
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
15 cloves Garlic (Finely chopped)
3 tbsp Sesame Oil (Toasted or plain)
1 medium Carrot (Finely chopped)
0.5 cup French Beans (Finely chopped)
1 small Green Bell Pepper (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.5 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Fry the Garlic
Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2
Sauté Vegetables
Increase the heat to high in the same wok with the remaining garlic and oil.
Add the spring onion whites and stir-fry for 30 seconds until fragrant.
Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the chopped green bell pepper and stir-fry for another minute.
3
Combine Rice and Sauces
Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
