Filling:
1 tablespoon soybean oil Soya (15 ml)
½ sliced onion (100 g)
2 chopped garlic cloves
500 g cooked and shredded chicken
1 small diced tomato
½ cup (125 ml)
Chicken cooking stock
Green chili powder and salt to taste
Dough:
2 cups (500 ml)
Chicken cooking stock
500 g boiled and mashed potatoes
4 tablespoons soybean oil Soya (60 ml)
2 cups wheat flour (300 g)
1 teaspoon salt
Assembly:
1 cup wheat flour (150 g)
2 beaten eggs
1 cup panko flour (150 g)
1 packet of Soya soybean oil (900 ml)
Filling: heat the Soya oil over medium heat and sauté the onion for 2 minutes. Add the garlic and sauté for another 2 minutes. Add the shredded chicken and cook for 5 minutes. Add the other ingredients and cook for another 5 minutes. Set aside.
Mass: in a large saucepan, heat the broth over medium heat and add the mashed potato and Soya oil. Mix well until smooth. Add the flour and salt and cook, stirring constantly, for 10 minutes, or until the mixture starts to come away from the bottom of the pan and loses its creamy consistency. Set aside and leave to cool covered with plastic wrap.
Assembly: separate 25 g balls of dough and roll out with your thumbs, making a cavity. Fill with 1 teaspoon (10 g) of the chicken filling and bring the edges together to form a drumstick. Dip the drumsticks first in wheat flour, then in egg and finally in panko flour. Fry in hot Soya oil (170 °C) until golden brown. Drain for a few minutes on paper towels and serve.
Tips - For best results, fry only 5 drumsticks at a time. You can freeze the breaded drumsticks and defrost them by frying them directly in oil heated to 150 °C, to ensure that the filling stays hot.
Variation - Replace the panko flour with breadcrumbs or bread flour.
