Huiji Honey Sticky Drumlets

Ingredients
12 drumlets/chicken wingsticks
1.5 cups potato starch
2 cups of oil for deep fry
Some sliced chilli, fried garlic/roasted sesame and parsley for garnishing

Seasonings for the drumlets
1 tsp salt or to taste
1 tbsp soya sauce
1 tbsp oyster sauce
Some white pepper
1 tsp sesame oil
1 tsp grinded ginger
1 tsp grinded garlic

Seasonings for *Huiji Honey Sticky Sauce
1 tsp oil
2 tbsp *Huiji Honey
1 tsp minced garlic
1/2 tsp grinded ginger
1 tbsp oyster sauce
1 tbsp soya sauce
Dash of salt
1/4 cup water
Mix 1 tsp of potato starch + 1tsp of water for thickening

The *Huiji Honey Sticky Sauce
1. Heat 1/2 tsp of oil, saute grinded ginger and garlic until fragrant. Add all the seasonings to taste and cook for a while. The sauce should be slightly thicken. Remove and set aside.
*If the sauce is too thick, you may add 1 tbsp of water*

The Frying Drumlets
1. Wash and tap dry the drumlets. Cut a line at the side of the drumlets and push all the meat towards the soft bone portion so as to make it like a chunk of meat at one end of the drumlets. 
2. Marinate it with all the seasonings for at least 2 hours.
3. Heat oil (about 2-3 cups) in a deep pot until its really hot but not smoky.
4. Put the potato starch in a big mixing bowl and coat the drumlets evenly with the potato starch one by one.
5. Medium fire, deep fry the wings until it turns brownish yellow or crispy (about 10-15 minutes) remove and leave it in a strainer. Continue to fry the rest of the chicken wings. 
*Oil must be hot and fire must be medium to medium high. Do not keep flipping it, wait for 1 side to be half fried before flipping it*
6. Fry all the drumlets again for the second time in hot oil (medium fire). Stir it occassionally and fry until it turns brownish and very crispy. Remove and set aside.
7. Lastly, in a pan or wok, mix and combine the *Huiji Honey Sticky Sauce and the drumlets. Dish up and serve with some garnishing accessories on top.