Chicken lollipop is a popular Indo-Chinese appetizer that is both delicious and visually appealing. It’s made by “frenching” chicken drumettes or wings marinating them with spices and then frying or baking until crispy. Here’s a quick overview of how to make them.
The chicken lollipop is believed to have originated in India, particularly within the Indo-Chinese culinary tradition.
This fusion cuisine combines Chinese cooking techniques and flavors with Indian spices and ingredients, resulting in unique and flavorful dishes.
Early Days- Initially, chicken lollipops were made by marinating chicken wings in a mixture of Indian spices and then deep-frying them. The dish quickly gained popularity due to its crispy texture and spicy flavor.
Modern Variations- Over time various versions of chicken lollipops have emerged, including baked and barbecued options. Some recipes also incorporate different sauces, such as sweet and sour or honey garlic, to add a new dimension of flavor
Chicken lollipops are often served as appetizers at parties and gatherings. They are loved for their unique presentation and the burst of flavors they offer. The dish has also found its way into many restaurant menus, both in India and internationally showcasing the global appeal of Indo-Chinese cuisine.
Clean and french the chicken drumettes or wings. This involves cutting the meat around the base and pushing it down to create a lollipop shape.
Marinate the chicken with ginger garlic paste, red chili powder, garam masala, and salt. Let it sit for at least 1 hour to allow the flavors to penetrate deeply.
Prepare a batter by mixing cornstarch all-purpose flour and a beaten egg. Dip the marinated chicken in the batter, ensuring an even coat.
Heat oil in a deep pan and fry the chicken lollipops until they are golden brown and crispy. Drain on paper towels to remove excess oil.
In a separate pan sauté finely chopped onions, ginger, and garlic. Add soy sauce, vinegar, red chili sauce, honey, oyster sauce, sugar, and water. Cook until the sauce thickens to a glaze-like consistency.
Toss the fried chicken lollipops in the sauce until well coated. Ensure each piece is evenly glazed
Sprinkle with toasted sesame seeds and chopped spring onions. Garnish with fresh coriander leaves for an added touch of freshness.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brining- For extra juiciness, brine the chicken in a mixture of water, salt, and sugar for a few hours before marinating.
Double Frying- Fry the chicken lollipops twice for an extra crispy texture. First, fry them at a lower temperature to cook through, then fry again at a higher temperature to crisp up the exterior.
Presentation- Serve the chicken lollipops standing up in a bed of shredded lettuce or cabbage for a professional presentation.
