CHICKEN LOLLYPOP

CHICKEN LOLLYPOP

Rate this recipe

Chicken lollipop is no doubt one of the most popular chicken appetizers in restaurants. It’s an Indo Chinese dish which is made from chicken wings which are cut into two and then a circular cut is given at the edge of the bone so that the meat gets separated from the bone, which is then pushed down with hands to make a lollipop like shape. Usually, we get ready made lollipops made of chicken wings at the butcher shop or at stores so life has become much easier comparatively, just marinate them and fry them and you are done.

2

Chicken lollipop is perfect for parties and get together, as with very few ingredients it can be made very easily in no time at all, and a spicy, juicy, crunchy, delicious appetizer is ready to be enjoyed. Believe me even though you make a big batch of these chicken lollipop’s it would be never enough for your guests, they will keep asking for more…. So beware…
Many variations are there for the same recipe, but today I am sharing with you all my way of the recipe, which has never disappointed me ever and yielded me juicy in the middle, cooked to perfection and crispy on outside mmmm….just heavenly…
What can be better than enjoying a fat juicy, spicy, and crispy fried chicken lollypop dunked in a spicy tangy schezwan sauce dip in this rainy season, try it to believe me and once you try it you will be in food heaven…..they sure are addictive I must admit, but once in a while it’s ok to indulge and enjoy life…..

3

Go ahead try my recipe and enjoy it with your family and friends and if you do try please give me a feedback if possible, would  be happy to know your experience.
Have shared much more appetizers in my blog do check the recipes by clicking on the names given below. Hope you will enjoy them too. RICE PAPER CHICKEN SPRING ROLLSFISH RAWA FRYTHAI ROAST CHICKENLAHORI CHICKEN CHARGHA.

Till then happy cooking…

RECIPE FOR CHICKEN LOLLYPOP
Ingredients :

  • 20 to 25 nos – Chicken lollypops
  • 1 tbsp – Ginger garlic paste
  • 3 to 4tbsp – Red chilly paste ( soak Bedgi or Kashmiri whole red chilies in hot water till they become soft and then grind the soaked chilies in a mixer grinder to a smooth paste, this chili paste will give the chicken lollypops the nice red color no need to add any more artificial food coloring)
  • 1 tbsp – Soya sauce
  • 1 tbsp – Green chili sauce
  • 1 tbsp – Vinegar
  • 1 nos – Egg
  • 8 tbsp – All-purpose flour ( Maida)
  • 4 tbsp – Corn flour
  • Salt and pepper to taste
  • Oil to deep fry
  • Spring onion greens to garnish

4Ingredients for the dipping sauce:

  • 4-5 tbsp – Schezwan sauce concentrated (for recipe click here)
  • 6 tbsp – Tomato ketchup
  • 1 tbsp – Cornflour dissolve in some water to thicken the sauce
  • A pinch of Ajinomoto
  • 1 tsp – Chilly sauce
  • Salt and pepper to taste
  • Chilly flakes to garnish (Optional)
  • Few spring onion greens chopped finely for garnish

Method to make the dipping sauce:

  1. Take the schezwan sauce, tomato ketchup and dilute it with some water to get a right flowing consistency, add it to a small saucepan.
  2. Add the chili sauce, ajinomoto, salt and pepper to taste and bring to a boil.
  3. When the sauce comes to a boil add the corn flour dissolved in water and mix well add only the required quantity of corn flour mixture to the boiling sauce to get the desired thickness of the sauce.
  4. Taste the sauce for seasonings and adjust accordingly, at last, add the chili flakes and spring onion greens to garnish and your schezwan dipping sauce is ready to be served with chicken lollypops.

5Method for making the lollypops:

  1. Marinate the chicken lollypops in ginger garlic paste, red chili paste, soya sauce, green chili sauce, vinegar, and salt, pepper to taste, mix well and keep aside for at least half an hour.
  2. Now add the maida, corn flour and egg to the above-marinated chicken lollypops, and mix well ( at this point you can add food coloring if you want, I didn’t add as I got nice color from my chili paste which was enough for me)
  3. Mix everything well so that all the lollypops are evenly coated with the batter, at this point if you think that the mixture is dry then add small sprinkles of water to bring the batter to a right consistency.( be careful not to add more water the batter should not be runny it should be just clinging to the chicken pieces)
  4. Heat a deep karahi or frying pan with enough oil to deep fry and when the oil is medium hot, pick up each lollypop and shape them with your fingers to a proper lollypop shape and drop carefully into the hot oil, lower the flame to low to medium heat.
  5. Fry the lollypops in low to medium flame till they are cooked from both the sides and have become crunchy and crispy from outside and soft and juicy and fully cooked from inside, take them out on an absorbent paper or kitchen towel to drain off the excess oil.
  6. Repeat the same with the rest of the chicken lollypops and serve them piping hot with the above made schezwan sauce dip…Enjoy..

6 (1)NOTES:

  1. I have used store bought chicken wings made into lollypops, if you can’t get it ready made then you can take the chicken wings and cut them into two then cut loose the flesh from the top end and push the meat down forming it into a lollypop shape, for the other part of the wing it has two bones, you have to remove the extra thin bone from it and push the meat down to form a lollypop, so this way from one wing you will get 2 lollypops.
  2. Always remember, to get a perfect crispy batter, the ratio of maida to corn flour is 2:1, that means the quantity of the corn flour should be half of the maida for perfect a batter.
  3. Always remember to fry the lollypops in low to medium flame so that the meat inside gets evenly cooked to perfection and the outside becomes nice and crunchy.
  4. The use of ajinomoto in the sauce is optional.
  5. If you use nice colourful chilies like Bedgi or Kashmiri then no need of adding any artificial color to the batter as the chills gives nice orange red color to the batter.

 

CHICKEN LOLLYPOP
 
Author:
Recipe type: Appetizers, Non-veg
Cuisine: Indo Chinese
Ingredients
  • 20 to 25 nos – Chicken lollypops
  • 1 tbsp – Ginger garlic paste
  • 3 to 4tbsp – Red chilly paste ( soak Bedgi or Kashmiri whole red chilies in hot water till they become soft and then grind the soaked chilies in a mixer grinder to a smooth paste, this chili paste will give the chicken lollypops the nice red color no need to add any more artificial food coloring)
  • 1 tbsp – Soya sauce
  • 1 tbsp – Green chili sauce
  • 1 tbsp – Vinegar
  • 1 nos – Egg
  • 8 tbsp – All-purpose flour ( Maida)
  • 4 tbsp – Corn flour
  • Salt and pepper to taste
  • Oil to deep fry
  • Spring onion greens to garnish
Ingredients for the dipping sauce:
  • 4-5 tbsp – Schezwan sauce concentrated (for recipe click here)
  • 6 tbsp – Tomato ketchup
  • 1 tbsp – Cornflour dissolve in some water to thicken the sauce
  • A pinch of Ajinomoto
  • 1 tsp – Chilly sauce
  • Salt and pepper to taste
  • Chilly flakes to garnish (Optional)
  • Few spring onion greens chopped finely for garnish
Instructions
Method to make the dipping sauce:
  1. Take the schezwan sauce, tomato ketchup and dilute it with some water to get a right flowing consistency, add it to a small saucepan.
  2. Add the chili sauce, ajinomoto, salt and pepper to taste and bring to a boil.
  3. When the sauce comes to a boil add the corn flour dissolved in water and mix well add only the required quantity of corn flour mixture to the boiling sauce to get the desired thickness of the sauce.
  4. Taste the sauce for seasonings and adjust accordingly, at last, add the chili flakes and spring onion greens to garnish and your schezwan dipping sauce is ready to be served with chicken lollypops.
Method for making the lollypops:
  1. Marinate the chicken lollypops in ginger garlic paste, red chili paste, soya sauce, green chili sauce, vinegar, and salt, pepper to taste, mix well and keep aside for at least half an hour.
  2. Now add the maida, corn flour and egg to the above-marinated chicken lollypops, and mix well ( at this point you can add food coloring if you want, I didn’t add as I got nice color from my chili paste which was enough for me)
  3. Mix everything well so that all the lollypops are evenly coated with the batter, at this point if you think that the mixture is dry then add small sprinkles of water to bring the batter to a right consistency.( be careful not to add more water the batter should not be runny it should be just clinging to the chicken pieces)
  4. Heat a deep karahi or frying pan with enough oil to deep fry and when the oil is medium hot, pick up each lollypop and shape them with your fingers to a proper lollypop shape and drop carefully into the hot oil, lower the flame to low to medium heat.
  5. Fry the lollypops in low to medium flame till they are cooked from both the sides and have become crunchy and crispy from outside and soft and juicy and fully cooked from inside, take them out on an absorbent paper or kitchen towel to drain off the excess oil.
  6. Repeat the same with the rest of the chicken lollypops and serve them piping hot with the above made schezwan sauce dip…Enjoy..
Notes
1. I have used store bought chicken wings made into lollypops, if you can’t get it ready made then you can take the chicken wings and cut them into two then cut loose the flesh from the top end and push the meat down forming it into a lollypop shape, for the other part of the wing it has two bones, you have to remove the extra thin bone from it and push the meat down to form a lollypop, so this way from one wing you will get 2 lollypops.
2. Always remember, to get a perfect crispy batter, the ratio of maida to corn flour is 2:1, that means the quantity of the corn flour should be half of the maida for perfect a batter.
3. Always remember to fry the lollypops in low to medium flame so that the meat inside gets evenly cooked to perfection and the outside becomes nice and crunchy.
4. The use of ajinomoto in the sauce is optional.
5. If you use nice colourful chilies like Bedgi or Kashmiri then no need of adding any artificial color to the batter as the chills gives nice orange red color to the batter.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: