Ingredients:
- 12 chicken drumsticks
- 2 tbs five spice powder*
- 4 tsp red chili oil
- 250 ml vegetable oil
- 1 bunch fresh curly parsley, washed and drained
- 2 ½ tbs Sichuan pepper-salt powder*
- 1 bunch fresh coriander leaves and/or spring onions (scallions) as garnish
How To Cook:
1.
Wash the drumsticks and pat dry with paper towels.
2.
Pour the chilli oil, wait 5 minutes and roll them in the ground five-spice until evenly coated and set aside to marinate for 1 hour.
3.
Heat oil in wok until hot but not smoking. Add the marinated drumsticks to the hot oil and fry until golden brown, turning occasionally, about 8 to 10 minutes depending on thickness of the drumsticks. Remove with slotted spoon and set on the rack to drain.
4.
In the remaining hot oil, fry the fresh parsley springs until crispy, about 1 minute, remove and drain.
5.
Arrange the cooked parsley sprigs around the edge of a large serving dish, then place the fried drumsticks in the centre. Sprinkle evenly with Sichuan pepper-salt powder, garnish with coriander and/or spring onions, and serve.
