Chicken Lollipops

Written by on in Appetizers
Chicken Lollipops
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Chicken Lollipops

Recipe by whenyourhungryCourse: AppetizersCuisine: IndianDifficulty: Medium
Servings

2

servings
Prep time

30

minutes
Cooking time

20

minutes
Total time

50

minutes

Chicken lollipop is a popular Indo-Chinese cuisine where the meat from the chicken wiglet is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce or a spicy dry gravy mix! This dry stir fried chicken lollipops goes well with asian style fried rice

Ingredients

  • Chicken lollipop marinade

  • Chicken wings (Skin off and cleant well)

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 1 tsp Light soy sauce

  • ¼ tsp salt

  • ¼ tsp black pepper powder

  • ¼ tsp red chilli powder

  • ¼ tsp garlic powder

  • 1 tsp dried cilantro leaves

  • 1 egg

  • 1 tbsp cornstarch

  • Dry Gravy mix

  • 1 tbsp olive oil

  • 1 onion diced

  • 1 red pepper diced

  • 1 tomato diced

  • 1 green chilli (Chopped)

  • ½ tsp ginger paste

  • ½ tsp garlic paste

  • 4-5 cloves of chopped garlic

  • 1 tbsp soy sauce

  • 1 tbsp tomato ketchup

  • 1 tbsp schezwan sauce

Directions

  • For the chicken lollipop marinade, take large chicken wings and peal the chicken skin off
  • In a large bowl, add ginger paste, garlic paste, black pepper powder, chilli powder, garlic powder, dried cilantro leaves, light soy sauce, salt and mix well
  • Add in the chicken wings and well combine the marinade mixture
  • Add one egg, mix well until the chicken wings are well coated in the marinade. Let this sit in the fridge for about 30 minutes
  • Add the cornstarch to this chicken mix, combine well and either shallow fry in olive until brown (this would take around 10 minutes). Alternatively, you can fry the chicken in an air fryer
  • For the  dry gravy, heat a pan to about medium high. Add the olive oil and saute the garlic until golden brown
  • Add the ginger paste, garlic paste, green chilli, chopped onions, diced tomatoes & diced red bell pepper and stir fry the for about 2 minutes
  • Add soy sauce, tomato ketchup & schezwan sauce & mix well.  Add 1 tbsp of water to adjust the consistency
  • Add the fried lollipops to this dry stir fried mix and serve warm with asian fried rice

PRO TIP

  • 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