Chicken lollipop is, essentially a frenched chicken wniglet, where in the meat is cut loose from the bone end and pushed down creating a lollipop appearance. Its one of the most ordered starter in the restaurants.
The very first time I made it at a dinner party I immediately had request for its recipe. The lollipops are succulent and very juicy even after frying them. I absolutely adore this snack as there is hardly any prep and the results are awesome. Tell me would you make these for your next party?
Some more Indo Chinese and stirfry recipes that you can try
2 tbsp Red Chili Sauce or more if you like hotter
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp Chili Powder
3/4 tsp Pepper Powder
Salt to taste
1 tbsp light Soy Sauce(1/2 tbsp if using dark soy sauce)
1 tbsp White Vinegar
3 tbsp Tomato ketchup
3 tbsp Cornflour / Cornstarch
3 tbsp All Purpose Flour / Maida
15 frenched chicken lollipop pieces
Firstly wash the lollipop pieces thoroughly and taking a soft cloth drain all the moisture out.
Now mix all the marinating ingredients except cornflour and maida. Leave for 1 hour(max 2 hours) in fridge.
When ready to fry, heat some oil.
Mix cornflour and maida in the chicken.
Drop in hot oil one by one, remember not to over crowd the oil. Cook for about 5 min on medium low heat or until chicken is cooked.
Serve with coriander chutney picked onion rings.
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