Originally Posted by
Synthaxx
It's a shame they have to be fried but it's the only way to get the batter to form properly. If there was a way to oven cook it, it'd be awesome - the eggs would cause the batter to glaze and it'd be super crunchy while the flavours would get baked into the chicken itself. I'll actually try wok frying some at some point when I get a wok lid/cover and see if I can work something up that way. I don't think it'll work but if I can make it healthier then that'll be a huge bonus.
Jagermeister fudge. There's been mixed feelings on it from people that haven't tried it, some saying it probably tastes awful, others the opposite but the truth is it tastes mostly like chocolate fudge with just a hint of jager. It's kind of awesome. I've only ever made it for a few people; first was somebody I used to know (who turned into an ass when I was going through the lowest point in my life), second batch turned out more like mousse and didn't get eaten, and the latest batch was split with my sister and turned out damn near perfect. It turns out quite soft and almost scoopable, like really, really thick ice cream.
There's been videos going around of microwave cooked fudge which works well, but when you add alcohol I'm not sure it'd work that well. Slow melting and mixing all the way.
Sort of getting off topic here, but I'm very much a fan of experimenting with alcohol. Vodka works well for infusions because it's a fairly plain spirit which lets which let's you get the most out of flavours. Jager works well for fudge because it's got it's own flavour and has a high alcoholic content. If strong cider was readily available, that'd be good for making fruity alcoholic fudge but sloe gin would probably work well in lieu.