Oven baked panko drumsticks (Bonus! Corn quenelles)

I have experimented with oven baked chicken but most of it has been 50% successful and mostly har jeong gai or tonkatsu. The usual result is that the batter comes out pastey or flourey, the colour is uneven, or the chicken is tough and dry. I've often used wings so that the cooking time isn't so long to dry out the chicken. So far, my experiments have been more about method rather than looks, to find something that is easy to prepare, little clean up, and tasty although that mostly had to do with finding the authentic har jeong gai taste. This recipe focuses on the texture i.e. the batter and tenderness of the chicken.

I came across 3 recipes:
1. Chicken experiment: https://www.thereciperebel.com/great-oven-fried-chicken-experiment/
This one is an experiment in itself which tries 4 different methods for different crunch and taste but uses chicken fillet so not quite what I'm looking for, but a great reference post nonetheless.
2. Oven baked Korean fried chicken: https://girlinthelittleredkitchen.com/2015/04/oven-baked-korean-fried-chicken/
This one gave me the idea to mix different types of breading i.e. flour followed by breadcrumbs and then panko. It starts with high temp to crisp up and then turns down to cook.
3. Buffalo wings: https://www.recipetineats.com/truly-crispy-oven-baked-buffalo-wings-my-wings-cookbook/
This one uses baking powder so that the batter is more flour and less breading. The method uses low temp followed by high to crisp up. However, I have found this dries out the chicken, which might be ok if wings are used as the recipe does.

I decided to start with high temp followed by low to cook it thoroughly and this time tried potato rather tapioca, corn and normal flour where I've not had good results, that is, pastey. An idea also struck me to add shredded cheese and that improved the taste and also batter crunch!

Ingredients
1.2 kg chicken drumsticks
3 cups panko
1 cup potato flour
⅓ cup shredded cheese (parmesan or cheddar)
2 eggs, beaten
1 tsp dried sage, oregano, or thyme
salt and pepper to taste

Method
1. Dry the chicken with kitchen paper before starting. Add salt and pepper to the egg wash, flour, and panko and mix well. Add oregano to the egg and mix well. Add the shredded cheese to the panko and mix well.
2. Set up the breading station. I find that using a flat slightly rimmed plate works best, and a ziplock bag for flour makes for easy clean up because otherwise the flour flies everywhere (potato, tapioca, and corn flour is very light compared to normal flour).
3. Coat the chicken in the egg wash and drain as much of the excess as much as possible. This is an important step otherwise it makes the dry ingredients claggy.
4. Coat with flour but ensure that it's well coated. Shake off the excess and ensure this is again done well to avoid turning the egg claggy.
5. Once again, dip in egg wash and coat well, even the 'drum' part of the drumstick. Drain off excess.
6. Finally, dip in the panko and pat down so that the panko really sticks on.
7. Place on a wire rack over a baking tray to catch the drippings. I don't turn in the oven because of the rack too.
8. Bake at 220 deg C for 15 minutes. Turn down to 180 and bake for another 30 to 35 minutes until cooked.

Recipe feedback
I was pretty impressed. The chicken was tender and moist! The batter was crunchy. The potato flour really made a difference. The batter is more crunchy than crispy but definitely a much better texture than whatever I've done so far.

Bonus recipe
I had flour, egg wash, and panko left over so added a can of creamed corn in and mixed it up. I formed corn quenelles and baked them off. I put them in after turning down the temp to 180 deg C so baked for 30 to 35 minutes. They weren't really brown so next time, I might save a bit of the panko and coat the quenelles with that.

Tau suan with water chestnut

Idea from MyKitchen101 https://mykitchen101en.com/water-chestnut-lek-tau-suan-split-mung-bean-dessert-with-youtiao/

I have previously experimented with normal Tau suan and also with Gula melaka tau suan but this was the recipe that started it all.

Mostly the same recipe but slight improvement in method.

Ingredients
500g mung bean
1 small can of water chestnut, chopped
250g rock sugar (more or less depending on taste)
10 cups of water
7 pandan leaves, knotted
10 tbsp water + 5 tbsp tapioca or sweet potato starch or potato starch

Method
1. Rinse the mung bean until the water runs clear. Leave to dry in a colander.
2. Bring 3 cups of water to a boil. (I used my rice cooker). Throw in the knotted pandan leaves. Pour the mung bean onto a steamer basket and steam for 3 minutes. Switch off and leave to to steam in the residual heat for 5 minutes.
3. Take out the steam basket and set aside. Remove the pandan leaves. Top up the water to 10 cups and the sugar. Bring to a boil.
4. Add the mung bean and cook for about 3 minutes or more (to your liking). I like the beans to be whole and still have a bit of bite. Stir in the chopped water chestnut.
5. Mix up the starch slurry and while the water is simmering, dribble in the slurry. Stir quickly as it comes back up to a boil and turn off once it has come to a boil.
6. Serve with cruellers.

Finally the right timing, my beans are still whole!

Recipe feedback
I used potato starch and the next day after refrigeration, it clumped together and was no longer flowy. A few days after that, it exuded water. I now understand why people use sweet potato starch which keeps it flowy.