(Serves 2)

1 pound chicken drummettes (Frenched)

Marinade

1 tablespoon soy sauce

1 teaspoon Chinese rice wine or dry sherry

2 teaspoons cold water

2 teaspoons cornstarch

Sauce

2 tablespoons dark soy sauce

1/4 cup light soy sauce

2 tablespoons black or red rice vinegar, or red wine vinegar

2 tablespoons chicken broth or water

1/2 teaspoons granulated sugar

1/2 cup oyster sauce

A few drops sesame oil

1 tsp cornstarch + 1 tsp water

Place chicken drummettes in a large container or bowl. Mix all ingredients for marinade, and pour over chicken. Marinate the chicken for 30 minutes.

In a saucepan, mix the first seven ingredients for the sauce and bring to a boil. Combine the cornstarch and water, and drizzle into hot sauce. Simmer until slightly thick, and turn off heat.

To serve

Cornstarch for dredging

1/4 cup Hunan Chili Sauce, or as desired

1/2 cup skinless, unsalted peanuts (ground)

Bunch scallions, chopped

Oil for deep frying

Heat the oil for deep-frying to between 360° and 375°F. Remove chicken from marinade and lightly coat with cornstarch. Place chicken into fryer or wok, and deep fry for about 5 minutes or until chicken is golden brown and cooked through. Remove chicken from oil and drain either on a towel, or in the basket.

Place drained chicken and sauce into a large bowl and toss to coat. Place chicken lollipops on a platter and garnish with ground peanuts and scallions.