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1
Season the chicken drumettes with salt and pepper and let sit for 10 minutes or more.
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2
Combine the spices.
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3
Photo: Starting from the top and to the right - salt, nutmeg, allspice, garlic powder, pepper, cumin.
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4
Combine the spices with the flour.
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5
Place the chicken in a steaming basket that can be used in a pressure cooker.
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6
Place the steaming basket in the pressure cooker and cover with the lid.
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7
Turn on the pressure.
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8
Once it begins to boil and the top spins, leave it as is for 10 minutes.
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9
Stop the heat and then leave it until the pressure releases (it will cook in residual heat for about 10 minutes).
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10
They are done steaming.
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11
Since they are quite tender, handle carefully.
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12
Line them up in a shallow metal tray to cool.
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13
Once cooled, coat them with the combined egg and milk mixture.
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14
Cover them with karaage powder.
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15
Leave them for 10 minutes so that the powder can settle and the seasoning can penetrate the chicken.
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16
Deep-fry the chicken in 190C oil until nicely browned.
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17
It should take about 1.5-2 minutes.
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18
After they are fried, drain the oil well.
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19
Arrange on a plate and they're done!
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20
Here is a recipe for Juicy Chinese-style Karaage..
