Chicken Lollipop

Prep time:  15 mins.          Cook time: 25 mins.
Cuisine: Indo- Chinese     Serves: 4

Chicken lollipop is an popular Indo-Chinese Cuisine recipe, and is a great option as a party appetizer. Chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served with spicy Szechuan sauce.Ingredients:

500 grms/ 5 full-size chicken wings
Oil for frying 

For the Marinade:

2 tsp chilli powder
½ tsp garam masala 
½ tsp pepper powder 
½ tsp stock cube powder
1 tsp soya sauce 
2 Tbsp ginger garlic paste
Salt to taste
 
For the batter:
½  cup flour 
½  cup cornflour
1 egg
pinch of salt

Water as required 

For the Szechuan sauce:

1 Onion Medium (finely chopped )

3 garlic cloves (minced)

2 Tbsp Red chili sauce 

2 Tbsp tomato ketchup 

1 Tbsp Soya sauce

1 Tbsp sugar

1 Tbsp cornflour 

1/4 cup water 

Garnish with spring onions ( greens only)

Directions:

1. Slice the full-size chicken wing into three parts along the joints. Discard the tip of the wing (or you can save them for making chicken stock).
For the top part known as the drummet (the upper meaty, one-bone part of the wing).

2. Cut along the circumference of the thin end from all sides, so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.

3. For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.

4. Add all ingredients for the marinade into a bowl and mix well. Place the chicken lollipops in the marinade mix, untill well combined. Cover and refrigerate for aleast 30 mins.

5. Mix all ingredients for the batter, until smooth without any lumps. ( add little water at a time to form a thick batter.) Dip the meat end of the chicken lollipops into the batter. ( you can add a bit of red colour )

6. Heat oil on medium flame, in a  Deep bottom pan and fry the battered chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.

7. Remove the fried chicken on a plate lined with absorbant kitchen tissue.

Enjoy with Szechuan sauce or tomato ketchup

 

To Prepare home made Szechuan sauce

1. Heat oil in a frying pan on medium flame, fry onion till soft and translucent, then add garlic and fry until fragrant. Add all the sauces, sugar & cornflour mix ( mix cornflour with 1/4 cup water) and cook till the sauce slightly thickens.

Garnish with spring onions, dip the chicken in & serve hot...

Recipe Notes:

• You can adjust the spice with additional chili sauce, as per taste.
• You can make the lollipops with skin on or skin off. I prefer skin off..
• You can add a bit of red food colour to the batter, if you like.