Try to Make this Delightful Chicken Lollipop Recipe at Home

Distinguished by its lusciousness, richness, sweetness, and zest, this Chicken lollipop is one of the most loved finger-licking chicken appetizers from Indo-Chinese cuisine. In essence, it is a recipe for crispy batter-fried chicken wings made from chicken drumettes and wingettes. Crispy exterior, juicy interior, and deliciously flavorful fried chicken. Serve it with regular tomato sauce or a chilli garlic dip, its crispy crunchy taste will leave you asking for more!

Ingredients to Make a Chicken Lollipop Recipe

‍A MARINADE FOR CHICKEN LOLLIPOP RECIPE

• Chicken lollypop (1 packet) 450g
• Approximately 6 grams (1 tsp) of soy sauce
• Green chilli sauce, 6g (1 teaspoon)
• (15g) Red chilli sauce (1/2 tbsp)
• Salt, 4 grams
• Ground black pepper to taste, 1/2 teaspoons
• A 2g piece of ginger
• Approximately 2 grams of garlic
• 1 tablespoon egg whites
• Plain flour (maida) – 4 tablespoons
• The amount of cornstarch should be 2 tablespoons
• The oil used for deep frying is vegetable oil

THE SAUCE REQUIRES

• Vegetable oil, 10g
• Onions, 50 grams
• Ginger 5g
• A 12g clove of garlic
• Chicken stock, 3 tablespoons
• Approximately 30 grams (3 tablespoons) of red chilli sauce
• One teaspoon of ketchup (eight grams)
• The dark soy sauce should be 8g (1 tsp)‍
• Spring onions, 2 pieces

You can make the sauce and fry the lollipops ahead of time if you are making a large batch. Just before serving, re-fry the wings at a high temperature for a minute, reheat the sauce, and toss to coat. When you serve the wings, you must do this in order to keep them crispy.

Procedure to Make a Chicken Lollipop Recipe

CHICKEN LOLLIPOP RECIPE: THE ART OF MAKING THEM

1. The drumette and flat should be separated. Separate the drumette from the flat by popping the joint. After that, cut between the joints to separate the themes.
2. If you’re left-handed, hold the flat in your left hand and the tip in your right hand. The small bones should be pushed out with force. Smaller bones should be discarded.
3. It is now possible to discard the wing tip. Earlier, it was needed for gripping.
4. The meat should be gathered to one side and turned inside out. Here is the first lollipop, which is smaller (but tastier).
5. Let’s move on to the drumette. At the end where the drumette and flat were separated, we need to expose the joint.
6. Make a clearing where you can hold the bone by cutting the connective tissue at its base, then scraping the bone toward you
7. Hold the exposed joint with a cloth and scrape away the meat from the bone. Use Some force to accomplish this
8. Turn the second (bigger) lollipop by holding the loose meat with the cloth and pulling.
9. Repeat the same steps for all wings. As a result, you will end up with twice as many lollipops as when you started

LOLLIPOP MARINATING

1. Combine the soy sauce, green chilli sauce, red chilli sauce, salt, pepper, ginger, garlic, and egg whites
2. Prepare ingredients for the sauce
3. Now add the chicken lollipops and massage them well

TO MAKE THE SAUCE, follow these steps:

1. On high heat, the cooking will take place quickly. It is therefore important that you have all your ingredients prepped and ready to go before you begin cooking.
2. Combine red chilli sauce, ketchup, and dark soy sauce in a bowl to make the sauce mix.
3. Heat kadhai at a very high temperature. Let it smoke with vegetable oil added.
4. Cook for one minute after adding the diced onions.
5. 30 seconds after adding the ginger, add the garlic.
6. Add Garlic 30 seconds before adding oil
7. Melt the sugar and caramelize it for about 30 seconds.
8. In the next step, add salt, ground pepper, sauce mix, and chicken stock.
9. Once the sauce is syrupy and sticky, reduce it for a few minutes. Remove the heat from the stove.

The process of frying lollipops

1. Make sure the oil is very hot (200 ^oC) in a kadhai or wok.
2. Add the plain flour and cornstarch (cornflour) just before frying the marinated chicken. If you add too much liquid to the batter, the lollipops will not stay crisp.
3. Put the lollipops in the hot oil, taking care not to overcrowd them. Depending on the size of the batch, you may have to fry it twice. There will be a drop in oil temperature to about 150°C. To ensure the chicken cooks without becoming too brown, the rest of the frying should take place at this temperature.
4. Line a basket with paper towels and drain.

THE ASSEMBLY

The chicken lollipop recipe is ready to serve. Turn off the heat if the sauce is too cold, and reheat it if it is too cold. Coat lollipops evenly using a pan.

How to order chicken online?

For this recipe buy farm fresh chicken from our store or check for online raw chicken delivery near me.

Serve with spring onions as garnishing.