Fried Chicken Tulips

1. 1

   Hold both ends of the chicken wing, and twist the joint firmly to separate the meat sections.

2. 2

   Make a cut into the joint, and check to see whether the sections are separated.

3. 3

   Cut the sections in two with a knife.

4. 4

   Press out the narrower bone from the back and remove.

5. 5

   Then, wrap the bottom half of the meat over the top section to make a tulip.

6. 6

   If it is too hard to wrap the meat, make a small cut into it before wrapping it over.

7. 7

   Prepare the marinade and soak the tulips from Step 4 in it for a while.

8. 8

   Add the batter ingredients to the marinade, mix well, then deep fry in 160C oil until the batter slightly browns.

9. 9

   Increase temperature to 180C, then quickly deep fry until golden brown.

10. 10

    Wrap the ends with aluminum foil to hold the tulips, and tie with ribbons for an added touch.

11. 11

    These are the deep fried chicken thighs I made together with the tulips for our outing.

* Per serving · 4 servings · Values may vary.

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