Chicken Lollipop is a Indo-Chinese appetizer made with chicken wings or chicken drummettes. You can easily find them on Licious. You can french the drummers and pull the meat back if you can’t find the pre cut ones.
There is two ways to make the chicken lollipop, one is you just deep fry the marinated meat and serve as is with some sauce or second one is to toss them in the fresh sauce.
Preparation Time: 10 minutes
Cook Time : 30 minutes
Serves : 4
Chicken lollipop : 1/2 kg
Ginger garlic paste : 1 tablespoon
Red chilli powder : 1 teaspoon
Soy sauce : 1/2 teaspoon
Fresh ground black pepper: 1/2 teaspoon
corn flour/starch: 4 tablespoons
For Fresh Sauce:
Onion : 1 small finely chopped
Ginger garlic paste : 1 1/2 tablespoons
Soya sauce: 1 teaspoon
Vinegar : 1 teaspoon
Red chilli paste/sauce: 2 teaspoons
Sugar : 1 teaspoon
Water : 1/2 cup
Salt to taste
Scallions/green onions : to garnish
In a medium sized bowl, add chicken, 1 1/2 cups buttermilk, 1/2 teaspoon salt, mix and refrigerate for 30 minutes.
Take the chicken out, drain the buttermilk, add all the ingredients listed under to marinate, mix well and rest it for 20-30 minutes.
Heat oil for deep frying, and fry the chicken until it’s golden brown and crisp. Remove from heat and place the chicken on a paper towel.
You can serve these fried chicken lollipops as is with some sweet chilli sauce.
Heat 2 teaspoons of oil in a pan, saute ginger garlic paste for 30 seconds, add onions and saute till they are translucent.
Add the red chilli sauce, sugar, vinegar, soy sauce, stir and cook until the sauce starts to bubble up. Add water and bring it to a simmer.
Add the fried chicken, stir well to coat and turn off the the stove.
Garnish with scallions and serve immediately.