I learnt to make these chicken lollipops from my Dad-in-law, who makes some amazingly lip smacking ones, seriously he makes the best chicken lollipops! I always used to think it was difficult to make these at home, but I was so mistaken. They are relatively easy to prepare at home although the only time-consuming task is making the lollipops from scratch, that too isn’t difficult to master once you get a hang of how it is done. And if you can get ready made ones, then making these is just a breeze 🙂 Let’s have a look at today’s post which is all about this popular Indo-Chinese appetizer, which is always a hit with the kids and adults alike.
WHAT IS CHICKEN LOLLIPOP?
Chicken lollipop is a scrumptious, Indo-Chinese appetizer. Chicken lollipop is made using chicken wings, the wings are separated into the wingette and drumette, the meat is pushed down towards the bone, to make it appear like a lollipop, and hence the name. The chicken is then coated and deep-fried, resulting in a delicious, crispy chicken that is perfect alongside the spicy schezwan sauce.
HOW TO MAKE CHICKEN LOLLIPOP AT HOME?
To make these Indian style fried chicken wings i.e chicken lollipop, you will have to prepare the wings first to make the chicken lollipop. I’ve given all the details on how to go about cutting chicken wings to prepare the lollipops. Please have a look at the pictorials. If you don’t feel like doing it yourself, ask the butcher to do so. You even get readymade ones, you could use those instead. Then marinate the chicken with some ginger-garlic paste, soy sauce, vinegar, chilli powder, salt, and pepper. Just before deep-frying add the cornflour, maida, egg, and food color. Deep-fry the chicken until crisp and cooked through. That is all there is to make this chicken lollipop recipe. Easy right? We enjoyed it with our favorite chicken lollipop sauce, none other than schezwan sauce.
For schezwan chicken lollipops, once you are done frying the chicken, transfer it to a plate. Heat oil in a skillet, add schezwan sauce, enough to coat the chicken, then saute for few seconds. Add the fried chicken lollipop to the pan, and coat well with schezwan sauce. Yummm! For tandoori chicken lollipop, use this marinade and either deep-fry or bake in the oven. You can also make chicken lollipop with gravy. For that saute some ginger garlic in oil, add onion and capsicum cubes. Add soy sauce, chilli sauce, a little vinegar, and cornflour slurry. Add the fried chicken lollipops to this sauce and coat it well. Sprinkle spring onion greens. Feel free to add sauces as per your desired taste.
These are definitely not the healthiest as they are deep fried! And as I’ve mentioned before, I am really not a fan of deep-fried foods. But here I make an exception, I don’t think baking it will give the same texture. Although I do intend trying to bake them, will update the post if and when I try to! I’ve added red food color. I don’t advocate the use of artificial colors, but again I guess it’s okay once in a way 🙂 Feel free to skip it! It will still taste as delicious 🙂 Enjoy these piping hot, crispy lollipops with schezwan sauce along with a chilled beverage of your choice!
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Tandoori chicken Chicken 65
STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE CHICKEN LOLLIPOP | INDIAN CHICKEN LOLLIPOP
1.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. (Refer pictorial) 2.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. 3.After an hour, add the cornflour, flour, and egg along with the red food color if using. Mix well.
4.Heat oil in a kadai/ heavy bottomed pan on medium heat. Deep fry the lollipops on medium heat until cooked through, and it is nice and crisp on the exterior. Takes about 4-5 minutes. Serve with Schezwan sauce.
HOW TO MAKE CHICKEN LOLLIPOP?
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook @ Aromaticessence Pinterest @ Aromatic Essence Instagram @ aromatic_essence77 Twitter @ freda_dias Regards, Freda
