| New Mexico Road Runner Legs ~ Chicken Legs in honey-chile sauce....ChileMasters 12 -14 Chicken Legs 6 qts water (for boiling) Oil for deep frying 1 tbsp salt aluminum foil, cut into 4 inch squares. 1 square per chicken leg (for decoration) For batter: 1 large egg ½ cup water 1 cup all-purpose flour 1 tbsp cornstarch 1 tsp baking powder 1 tbsp vegetable oil. (this batter is also great for deep frying many vegetables and seafoods ) For this recipe, double amounts to 2 large eggs | 1 cup water | 2 tbsp cornstarch | 2 tsp baking powder | 2 tbsp vegetable oil Honey-Chile sauce 2 tbsp crushed red chile ~ see helpful hint 1 pound (small jar honey) 2 cloves garlic crushed & minced 1. Start Chicken: Cut to the bone all the way around the skin at the knuckle end (small end). Place chicken legs in 6 quarts boiling water, add salt, boil for about 25 minutes. Chicken should be cooked but not fall apart. Remove, drain and allow to cool. When cooled carefully remove skin and knuckle (knuckle should pull off easily). Bare bone should be showing on lower part of chicken leg. Set aside. 2. Prepare Batter: Using a whisk, beat the egg with the water and cornstarch in a bowl, sift the flour and set aside to be ready for use. Add 9/10 of the flour to the egg, water, and cornstarch mixture and mix quickly, do not pay to much attention to the smoothness of the batter at this stage, but adjust the consistency by adding some or all of the remaining flour if needed. Beat the batter until smooth, it should not be too thick, at the right consistency a ribbon of mixture will fall from the whisk when it is lifted. Add the baking powder: mix and allow to stand for 1 or 2 minutes, until the mixture bubbles and expands slightly. For a really melting, crisp batter which will dissolve in the mouth add the oil and whisk in lightly and quickly. 3. Deep Fry Chicken: Dip meat part of chicken into dry cornstarch and then into batter. Be careful not to get batter on bare bone part of chicken leg. Deep fry a few legs at a time until golden brown. Remove and place on paper towels to drain. Wrap bone end with aluminum foil. Keep warm 4. Honey-Chile Sauce This part of recipe requires close attention, chile will burn quickly. Heat oil on medium high heat in a 2 quart sauce pan ( I use a Wok). When oil is heated add garlic, when garlic starts to brown, add crushed red chile (stir constantly). Within 10 seconds of adding chile, add honey. When Honey-Chile sauce starts to boil (foam). Remove from heat. 5. Finishing touches: Carefully dip chicken legs into Honey-Chile Sauce. Try to keep aluminum foil wrappers free of sauce. Serves 6 -8 |
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