Chicken Lollipop
Chicken Lollipop, a delicious Indo-Chinese starter, features crispy, juicy chicken drumsticks shaped like lollipops. Marinated in a spicy blend, fried to perfection, and tossed in a flavorful seasoning sauce, it's a perfect choice for lunch or dinner. This dish pairs wonderfully with rice or noodles.
Ingredients
For Marination
- 7 Chicken Lollipop made from drumsticks, or wings
- ½ tsp Turmeric Powder
- 1½ tsp Chili Powder
- 1 tsp Coriander Powder
- ½ tsp Pepper Powder
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Soy Sauce
- Salt to taste
- 2 tbsp All-Purpose Flour
- 1 tbsp Cornstarch
- 1 Egg
For Frying
- Oil for deep frying
For Seasoning Sauce
- 2 tsp Oil
- 1 tsp Garlic minced
- ¼ cup Onion chopped
- 2 tbsp Szechuan Sauce
- 1 tbsp Ketchup
- 1 tsp Vinegar
- Spring Onion to garnish
Instructions
Marinating Chicken Lollipop
- Combine the prepared chicken lollipop pieces, turmeric, chili, coriander, pepper powder, ginger garlic paste, soy sauce, and salt in a bowl. (Note: See the tips below to get the perfect lollipop shape from drumsticks or wings).
- Make sure all the chicken pieces are evenly coated with the masala mix. Let them sit for about 10 minutes to absorb the flavors.
- After the marinating time, add all-purpose flour, corn starch, and egg to the bowl. Mix everything thoroughly, making sure each piece is well coated. This flour mixture helps the spices bind to the chicken during frying, giving it a crispy finish.
Frying the Chicken
- Gently place the marinated chicken lollipop pieces into medium-heated oil. Fry them for about 7 to 10 minutes, making sure not to overcrowd the pan. This will help the chicken cook evenly and become crispy.
- After 7 to 10 minutes, carefully flip the chicken pieces and continue frying for another 10 minutes, or until they turn a nice golden brown color. Keep an eye on them to avoid overcooking.
- Once the chicken lollipops are fried to crispy perfection, use tongs to remove them from the oil and place them on a paper towel to drain any excess oil. Serve them hot right away, or set them aside if you're planning to toss them in seasoning or sauce for extra flavor, which we will do in the next step.
Preparing Seasoning Sauce
- Heat a little oil in a pan over medium heat. Once the oil is warm, add the garlic and sauté for about a minute, or until it becomes fragrant.
- Add the chopped onion to the pan and continue cooking, stirring occasionally, until the onion softens and turns slightly golden.
- Once the onions are ready, stir in the Szechuan sauce, ketchup, and vinegar. Mix everything well to make sure the flavors are evenly combined. Let it cook for a minute or two to thicken slightly, then it’s ready for tossing with the chicken.
Coating the Chicken
- Add the fried Chicken Lollipops to the pan with the seasoning sauce, gently tossing them to make sure each piece is evenly coated with the sauce. Toss for a minute or two until the chicken is well covered.
- Finish by sprinkling chopped spring onions over the top for a fresh crunch, then remove the pan from the heat. Serve immediately while hot for the best taste!
Serving
- Serve this lip-smacking Chicken Lollipop as is, or pair it with fried rice or noodles for a complete and satisfying meal. For more pairing ideas, check out our Serving Suggestions section below.
Notes
Here are some tips that will help you make the best Chicken Lollipop:
Preparing the Chicken Lollipops:
- For drumsticks: Start by cutting around the thin end of each drumstick. Gently push the meat upwards toward the thicker end, letting it gather and form a lollipop shape. If needed, use a sharp knife to loosen the meat, ensuring the bone is mostly clean on one end with the meat gathered at the other.
- For Wings: You can use both the wingette and drumette to create lollipop shapes. For the wingette, cut around the thinner end and gently push the meat down toward the thicker end to form the lollipop shape. Remove the smaller bone, leaving just one bone for easy handling. For the drumette, since it already has only one bone, simply push the meat down toward the thicker end to shape it into a lollipop.
- Adjusting for Wing Lollipops: If you're using the ingredients for drumstick lollipops with wings, keep in mind that wings are smaller. The ingredients listed are for 7 drumsticks, but the same amount can make about 10-12 lollipop wings. Also, adjust the cooking time to 5-7 minutes, as wings cook faster than drumsticks.
Cooking Tips:
- Drumstick Lollipop: Although traditional recipes often use drumettes or wings, drumsticks shaped into lollipops are a great alternative. They provide a larger, meatier bite and are perfect if you want a heartier option.
- Preventing Hard Chicken: To keep the chicken tender and juicy, soak it in buttermilk or a yogurt drink for about 30 minutes before marinating. This step helps soften the meat, making sure it doesn’t turn out tough after frying.
- BBQ Version: If you prefer a BBQ twist, grill the chicken instead of frying it. You can brush on BBQ sauce while grilling to get a smoky, caramelized flavor that adds a whole new flavor to the dish.
- Sauce Variations: While Szechuan sauce is a great option, don’t hesitate to experiment with other sauces like chili sauce, buffalo sauce, or your favorite Chinese-inspired sauces. This lets you customize the flavor to suit your personal taste.
Nutrition
Serving: 1serving | Calories: 32kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 180mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg
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