Great little appetizers! Easy. Got this from a Hawaiian friend of mine. Be sure to make plenty, they go fast! Serve hot, warm or at room temperature. Can also be made with whole wings or thighs cut into bite-size pieces. I flour my chicken in a ziplock or paper bag for easy clean-up. An electric frying pan or two work great for these."

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INGREDIENTS

4 -5 lbs chicken drummettes
1 -2 cup flour ; season with salt, if desired
SAUCE:
1 cup light soy sauce
3/4 cup sugar
2 cloves garlic ; minced
2 green onions ; thinly sliced
1 tablespoon rice wine vinegar
1/2 tablespoon lemon juice
1/8-1/4 teaspoon Tabasco sauce

Servings

INSTRUCTIONS

Thoroughly blend all Sauce ingredients in a medium-sized bowl until sugar is completely dissolved. Pour into 8 X 8 inch or similar sized dish. Set aside.

Prepare serving dish by placing a piece of paper towel in bottom.

Flour chicken, coating thoroughly. If chicken gets moist, flour again before frying. Fry in hot oil over medium heat until golden brown and crisp, turning as necessary. Remove from oil with tongs, allowing some excess to quickly drip back into pan.

Place chicken directly into the prepared sauce. Let soak for 3-5 minutes, turning every couple minutes until chicken has been thoroughly saturated.

Remove from sauce, again with tongs, letting some of the excess sauce drip back into dish. Place on paper towel lined dish.

NOTES

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KOREAN PUPU CHICKEN

4 -5 lbs chicken drummettes 
1 -2 cup flour  season with salt, if desired
  SAUCE: 
1 cup light soy sauce 
3/4 cup sugar 
2 cloves  garlic  minced
2  green onions   thinly sliced
1 tablespoon rice wine vinegar 
1/2 tablespoon lemon juice 
1/8-1/4 teaspoon Tabasco sauce

Thoroughly blend all Sauce ingredients in a medium-sized bowl until sugar is  completely dissolved.  Pour into 8 X 8 inch or similar sized dish.   Set aside.

Prepare serving dish by placing a piece of paper towel in bottom.

Flour chicken, coating thoroughly.   If chicken gets moist, flour again before frying.   Fry in hot oil over medium heat until golden brown and crisp, turning as necessary.   Remove from oil with tongs, allowing some excess to quickly drip back into pan.

Place chicken directly into the prepared sauce. Let soak for 3-5 minutes, turning every couple minutes until chicken has been thoroughly saturated.

Remove from sauce, again with tongs, letting some of the excess sauce drip back into dish.   Place on paper towel lined dish.

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 8 Servings

Calories: 13
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6106.2mg		211 %
Potassium 51.6mg		1 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.4g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 13

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