Crispy fried chicken lollipops tossed in a fiery, tangy sauce made with classic Andhra spices. This popular appetizer is packed with the bold flavors of Guntur chilies, curry leaves, and garlic, making it an irresistible starter for any meal.
Prep20 min
Cook25 min
Servings4
Serving size: 3 pieces
452cal
26gprotein
15gcarbs
33g
Ingredients
500 g Chicken Lollipops (About 12 pieces, frenched)
1.5 tbsp Ginger-Garlic Paste
1.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Coriander Powder
2 tbsp Lemon Juice
1.25 tsp Salt (Divided use: 1 tsp for marinade, 0.25 tsp for sauce)
Aromatic and crispy Andhra Chicken Lollipop! This protein-packed, kid-approved snack is a fun, energy-giving treat.
This andhra dish is perfect for snack. With 452.25 calories and 25.63g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For extra crispiness)
1 Egg (Lightly beaten)
2 cup Oil (For deep frying)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 Dried Red Chilies (Guntur variety preferred)
15 Curry Leaves (About 1 sprig)
1 Onion (Medium, finely chopped)
3 Green Chilies (Slit lengthwise)
1 inch Ginger (Finely chopped)
6 cloves Garlic (Finely chopped)
2 tbsp Curd (Plain, whisked until smooth)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken lollipops, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, 1 tsp of salt, corn flour, rice flour, and the beaten egg.
Mix thoroughly with your hands, ensuring each lollipop is evenly coated in the marinade.
Cover the bowl and refrigerate for at least 30 minutes. For a more intense flavor, marinate for 2-4 hours.
2
Deep Fry the Chicken
Heat 2 cups of oil in a deep kadai or pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately (around 350°F / 175°C).
Carefully place the marinated lollipops into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for about 7-8 minutes, turning them occasionally, until they are a deep golden brown, crispy, and fully cooked.
Using a slotted spoon, remove the fried lollipops and place them on a wire rack to drain excess oil.
3
Prepare the Andhra-Style Sauce
In a separate wide pan or wok, heat 2 tbsp of oil over medium heat.
Add the mustard seeds and allow them to splutter. Immediately add the cumin seeds, dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the chopped ginger, garlic, and slit green chilies. Cook for another minute until the raw aroma disappears.
Reduce the heat to low. Add the remaining 0.25 tsp of salt and the whisked curd. Stir continuously for 1-2 minutes to prevent curdling and allow the sauce to thicken slightly.
4
Toss and Serve
Add the crispy fried chicken lollipops into the pan with the prepared sauce.
Gently toss for 1-2 minutes, ensuring each lollipop is well-coated with the spicy, tangy sauce.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve immediately while hot and crispy, accompanied by lemon wedges and onion rings.
