Crispy, juicy chicken lollipops, a classic Indo-Chinese appetizer that's a guaranteed party favorite. Perfectly spiced and deep-fried to a golden brown, these are incredibly addictive and fun to eat.
Prep25 min
Cook15 min
Servings4
Serving size: 3 pieces
222cal
5gprotein
15gcarbs
16g
Ingredients
12 pieces chicken winglets (About 500g, frenched into lollipops)
1 tbsp ginger garlic paste
1 tbsp soy sauce (Dark or all-purpose)
1 tbsp red chili sauce
1 tsp white vinegar
1 tsp kashmiri red chili powder (For color and mild heat)
0.5 tsp black pepper powder (Freshly ground is best)
A quick and fiery Indo-Chinese stir-fry featuring springy egg noodles, scrambled eggs, and crisp vegetables tossed in a savory garlic and chili sauce. Perfect for a weeknight dinner, it's a street-food favorite you can easily make at home in under 30 minutes.
About Chicken Lollipop with Chilli Garlic Egg Noodles
Crispy Chicken Lollipops with aromatic, perfectly spiced Chilli Garlic Noodles – pure taste appeal!
This indo_chinese dish is perfect for dinner. With 721.26 calories and 22.599999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup
cornflour
1 large egg (Lightly beaten)
2 cups oil (For deep frying)
Instructions
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
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
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
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.
500cal
18gprotein
69gcarbs
17gfat
Ingredients
300 g Dried Egg Noodles (Hakka noodles work well)
1 tbsp Salt (For boiling noodles)
3 tbsp Vegetable Oil (Divided for cooking)
3 pcs Eggs (Large, lightly beaten)
10 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilies (Slit lengthwise, adjust to taste)
1.5 tbsp Red Chili Sauce (Such as Sriracha or a similar Indo-Chinese brand)
1 tbsp Rice Vinegar
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Spring Onions (Chopped, for garnish)
Instructions
1
Cook the Noodles
Bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
Add the egg noodles and cook according to package directions until al dente (usually 3-5 minutes). Do not overcook.
Drain the noodles immediately and rinse under cold running water to stop the cooking process.
Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce and Eggs
In a small bowl, whisk together the soy sauce, red chili sauce, rice vinegar, and black pepper. Set the sauce mixture aside.
In another small bowl, lightly beat the 3 eggs with a pinch of salt.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble for 1-2 minutes until just cooked. Remove from the wok and set aside.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and heat over high heat until it shimmers.
Add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots, sliced capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
4
Combine and Finish
Add the cooked noodles and scrambled eggs back into the wok with the vegetables.
Pour the prepared sauce mixture over everything.
Using two spatulas or tongs, toss everything together quickly and thoroughly for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.
Taste and adjust seasoning if necessary.
5
Garnish and Serve
Turn off the heat. Garnish generously with chopped spring onions.
Serve immediately while hot for the best texture and flavor.
