Fried Chicken Drumettes (Dak Nalgae Twigim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut off the tips of the chicken wings and push the meat down to make drumettes.
2. Squeeze the orange and lemon juice and mix, and grate the ginger and strain it through cheesecloth to get the juice.
3. Rub the ginger juice and the orange and lemon juice (2) onto the drumettes (1), let them rest, then coat with curry powder.
4. Chop the peanuts into small pieces, with no moisture.
5. Chop the onion into small pieces and mix evenly with the chopped peanuts, mayonnaise, dried parsley, and yogurt to make the sauce.
6. Deep-fry the curry-coated drumettes in oil at 170-180 C for about 3 minutes and drain the oil. Put the baby greens on a plate and serve the sauce and drumettes together to finish.