Chicken Lollipop

Instructions

1. 1

   Prepare and Marinate the Chicken

   • If not already done by your butcher, prepare the chicken lollipops. Make a deep cut around the bone at the thinner end of each winglet. Push the meat down towards the thicker end to form a lollipop shape. Pat them dry with a paper towel.
   • In a large bowl, combine the chicken lollipops with ginger-garlic paste, soy sauce, red chili sauce, vinegar, Kashmiri red chili powder, black pepper powder, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Cover the bowl and let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Batter

   • In a separate medium bowl, whisk together the all-purpose flour, cornflour, and the remaining 0.25 tsp of salt.
   • Add the lightly beaten egg to the dry ingredients.
   • Gradually add 1-2 tablespoons of cold water, whisking continuously, to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the chicken without being runny.
3. 3

   Coat and Fry the Lollipops

   • Heat oil in a deep pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately (around 350°F or 175°C).
   • Dip each marinated chicken lollipop into the batter, ensuring it's fully coated. Let any excess batter drip off.
   • Carefully place 4-5 battered lollipops into the hot oil, holding by the bone. Do not overcrowd the pan.
   • Fry for 6-8 minutes, turning occasionally, until they are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the lollipops with a slotted spoon and place them on a wire rack to drain excess oil and maintain crispiness.
4. 4

   Serve Hot

   • Repeat the frying process for the remaining chicken lollipops.
   • For a clean presentation, you can wrap the bone ends with small pieces of aluminum foil.
   • Serve immediately while hot and crispy with Schezwan sauce, sweet chili sauce, or your favorite dipping sauce.