Chicken Lollipop is generally considered as an appetizer dish, a very popular restaurant starter. Its mostly ordered and never made often at home…. the recipe as such is very simple but the painstaking effort of converting the winglets to lollipop is what scares the most! Though not everyone may know, this chicken dish is made from chicken winglets, where the meat is cut loose from the bone and then pushed downwards to the end of the bone creating a lollipop effect!
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| Ingredients | |
| Chicken Lollipops | 10 pieces |
| Red Chili paste | 2 tablespoons (made with combination of kashmiri red chilies & spicy red chilies) |
| Ginger Garlic paste | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Black pepper powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Soy sauce | 2 teaspoons |
| Sugar | a pinch |
| Salt | 3/4 teaspoon (or to taste) |
| Food color (orange red) | a pinch |
| Ajinomoto | a pinch (optional) |
| Maida | 3 tablespoons |
| Corn flour | 3 tablespoons |
| Oil | 4 cups (for deep frying) |
| Spring onion, coriander leaves and some sliced onions | for garnish and decorate |
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Chicken wings are easily available in markets but lollipop is something i have never seen here in US. I have seen frozen chicken lollipops in India though marketed by Suguna chicken. You may request your butcher make that special cut but may cost you more.
Clean the chicken and keep the lollipops ready. It took an hour for me to transform the wings to lollipop 😥 but it was all worth it!
In a wide bowl combine red chili paste, ginger garlic paste, turmeric powder, black pepper powder, salt, sugar, soy sauce, lemon juice, food color & ajinomoto.
Mix well to make a thick paste.
Add in the chicken lollipop and coat them all over. Let it marinate for 30 minutes in the refrigerator.
When you are ready to fry then add in the maida and corn flour to the chicken mixture.
Do not add any water, make a thick batter as shown.
Heat oil in a kadai and start frying them in batches. Keep the flame at medium high when you start to fry and then reduce to medium low and fry until the outer coating turns firm and crispy.
Once done, place them in a paper towel to drain excess oil and sprinkle with finely chopped coriander and spring onions. Serve them with red chili sauce with some sliced onions on the side.
Notes
- Makes 10 lollipops
- Red chili paste can be made very spicy by using just plain red chilies. I have used combination of kashmiri red chilies and regular spicy red chilies. Click here for Red Chili Paste recipe.
- Adding ajinomoto is optional, restaurants do add it for taste.
- Serve this dish hot immediately after frying to enjoy the crisp texture.
Comments
One response to “Chicken Lollipop Recipe – Restaurant style Chicken Lollipop – Chicken Starters”
Lollipops are one of most popular recipe in India. This recipe is simple and very informative. I am going to make this and surely let you know how it come out. Looking for more recipes . Thank you for this yummy recipe.