Chicken Lollipop | How To Make Chicken Lollipop
Chicken lollipop recipe. Step-by-step recipe to make homemade Indo-Chinese chicken lollipop from scratch!
Servings 4 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 chicken lollipops, 4 chicken wings
- 2 tbsp ginger garlic paste
- 1/2 tsp soy sauce
- 1 tsp vinegar/lemon juice
- 1 to 2 tsp red chilli powder/ cayenne pepper, as per desired heat
- 1/2 tsp white pepper powder
- 1 tsp salt, or to taste
- 1 egg
- 3 tbsp cornflour
- 2 tbsp all purpose flour
- Pinch of red food color, optional
- spring onion greens, for garnish
Instructions
- How to cut chicken wings for lollipop- Each chicken wing will yield 2 lollipops. Using a sharp knife, cut off the end part of the wing. Separate the wing at the joints. You will have 3 parts, the drumette, that is next to the shoulder is the meatiest part of the wing, then you have middle portion known as the wingette, and the tip of the wing which can be discarded. Take the drumette, with the help of a knife push the skin and meat downward, turn the meat upside down to make a lollipop. Then take the wingette, and scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above to make another lollipop. Repeat with the other chicken wings.
- Pat dry the chicken, transfer it to a bowl. Add ginger garlic paste, soy sauce, vinegar, red chilli powder, salt, and pepper. Mix and cover the bowl with a cling wrap and refrigerate for 1 hour.
- After an hour, add the cornflour, flour, and egg along with the red food color if using. Mix well.
- Heat oil in a kadai/ heavy bottomed pan on medium heat. Add the food color now, mix well & deep fry the lollipops on medium heat until cooked through, and it's nice and crisp on the exterior. Takes about 4-5 minutes. Serve with schezwan sauce.