- 500 grams Chicken lollipop
- 1/4 cup Soy sauce
- 1 tbsp Vinegar
- 1 tbsp Tomato ketchup
- 1 tbsp Red chilli powder
- 1 tbsp Garlic paste
- 1/4 tsp Salt
- 1/4 cup Cornflour
- 2 tbsp All purpose flour
- 2 tbsp Rice flour
- 1 Egg
- 1 tbsp Ginger paste
- Oil for frying
Whisk together soy sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.
In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown - approx 3-4 minutes.
Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.
Cutting chicken lollipop: Chicken lollipops are prepared using the middle segment of the chicken wing. You can watch this video to learn how to do this at home or just buy them pre-prepared from the store.
Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the lollipops for the second time for just a minute. This will give it a super crispy coating and you'll have hot chicken lollipops ready to go.
Calories: 169kcal | Carbohydrates: 12g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 737mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg