Restaurant Style Chicken Lollipop, Indo Chinese Starter (easy recipe)

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. 

Restaurant Style chicken lollipop is the perfect finger food for parties.

It basically needs just an hour of marinating and you will get such tasty Chicken lollipop. You can copy the same recipe for vegetarian recipe and use paneer or sweet corn and enjoy your tasty veggies.


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-

Honey Chilli Baby Corn Skewers

Spring Rolls

Paneer Stirfry in Sweet Chili Sauce

Honey Chilli Potato

Directions to Make Restaurant Style Chicken Lolipop-


2 tbsp Red Chili Sauce or more if you like hotter

1 tbsp Ginger Paste

1 tbsp Garlic Paste

1 tsp Kashmiri Chili Powder for color

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 or 2 tbsp fresh lemon juice

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 2-3 min on medium high or until chicken is cooked.

Serve with coriander chutney picked onion rings.


** add more ginger garlic if you want

*** add less salt as all the sauce also have salt

**** Lollipop will stick in the oil if you overcrowd them

**** Serve hot with sweet chilli sauce, it tastes yum


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