Chicken Lollipop
Chicken Lollipop is a hugely popular Indo-Chinese appetizer—a fusion of Indian spices and Chinese cooking style.Here’s what it’s all about:The dish: It’s made using chicken wings or drumettes. The meat is cut loose from the bone and pushed down to form a “lollipop” shape—meat at one end and a clean bone handle at the other.The coating: The lollipops are marinated in a mix of spices, ginger-garlic paste, soy sauce, chili sauce, and sometimes a touch of vinegar.The cooking: They’re usually deep-fried until crispy and sometimes tossed in a spicy red “lollipop sauce,” which has a tangy, slightly sweet, and chili-packed flavor.The experience: Crispy outside, juicy inside, and perfectly shareable—often served with a schezwan or hot garlic dipping sauce.
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Ingredients
For the lollipops (about 12–16 pieces)
- 8 full wings Chicken wings about 16 drumettes or wingettes after shaping
- 3 tbsp Cornflour
- 2 tbsp All-purpose flour (maida)
- 1½ tsp Ginger-garlic paste
- 1 tbsp Soy sauce
- 1 tbsp Red chili sauce
- ½ tsp Pepper powder
- Salt to taste
- 1 Egg helps coating stick
- Oil for deep frying
For spicy sauce (optional)
- 1 tbsp Oil
- 1 tbsp Garlic finely minced
- 2 Green chilies chopped (adjust spice level)
- 1½ tbsp Red chili sauce
- 2 tbsp Tomato ketchup
- 1 tsp Soy sauce
- 1 tsp Vinegar
- 1 pinch sugar to balance flavors
Instructions
- Prepare the chicken Take each chicken wing and cut the joint to separate it into two parts (drumette and wingette). Slide the meat down along the bone to form a “lollipop” shape— the bone is clean on one end, and the meat sits like a ball on the other. Pat dry.
- Marinate In a bowl, mix cornflour, maida, ginger-garlic paste, soy sauce, chili sauce, pepper, salt, and the egg. Toss in the shaped chicken and coat well. Let it marinate for at least 30 minutes (for deeper flavor, 2 hours in the fridge is even better).
- Fry Heat oil in a deep pan or wok on medium flame. Fry the chicken in batches until crispy and golden brown (about 6–7 minutes). Drain on paper towels.
- Make the sauce (optional but delicious) In a separate pan, heat 1 tbsp oil. Add garlic and green chilies, sauté till aromatic. Stir in red chili sauce, ketchup, soy sauce, vinegar, and sugar. Mix well. Toss the fried chicken lollipops in the sauce until coated.
- Serve Garnish with chopped spring onions or sesame seeds. Serve hot with Schezwan or chili garlic dip.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 116kcal (6%)Carbohydrates: 14g (5%)Protein: 4g (8%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 42mg (14%)Sodium: 622mg (27%)Potassium: 118mg (3%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 269IU (5%)Vitamin C: 5mg (6%)Calcium: 22mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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