Crispy fried chicken lollipops tossed in a fiery, sweet, and tangy sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weekend treat.
A classic takeout favorite made at home! Tender chicken, fluffy eggs, and crisp vegetables tossed with savory day-old rice and soy sauce. This one-pan meal is incredibly easy to whip up for a quick weeknight dinner.
Crispy Drums of Heaven with perfectly spiced Chicken Fried Rice – a quick and energy-giving treat!
This indo_chinese dish is perfect for lunch or dinner. With 1457.1399999999999 calories and 98.77g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup vegetable oil (for deep frying)
4 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pieces green chili (slit lengthwise)
1 small onion (finely diced)
0.5 medium green bell pepper (finely diced)
2 tbsp red chili sauce (e.g., Sriracha)
1 tbsp tomato ketchup
1 tsp rice vinegar
1 tsp sugar
2 tbsp spring onion greens (chopped, for garnish)
1 tsp sesame seeds (toasted, for garnish)
Instructions
1
Marinate the Chicken
Ensure your chicken wings are frenched into 'lollipops'. You can ask your butcher to do this.
In a large bowl, combine the chicken lollipops, 1 tbsp ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, and 0.5 tsp salt.
Mix thoroughly to coat each piece evenly. Cover and let it marinate for at least 30 minutes in the refrigerator.
2
Prepare the Batter and Sauce
While the chicken marinates, prepare the batter. In a mixing bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, egg, red chili powder, and the remaining 0.25 tsp of salt.
Gradually add 4 tbsp (1/4 cup) of water, whisking continuously to form a thick, smooth batter without lumps. It should be thick enough to coat the chicken.
In a separate small bowl, prepare the sauce by mixing 2 tbsp soy sauce, red chili sauce, tomato ketchup, rice vinegar, and sugar. Set aside.
In another small bowl, make the corn starch slurry by mixing the remaining 1 tbsp of corn starch with 2 tbsp of water until smooth. Set aside.
3
Deep Fry the Chicken
Heat 2 cups of oil in a deep pan or kadai over medium-high heat until it reaches 175°C (350°F).
Dip each marinated chicken lollipop into the batter, ensuring it's fully coated, and let any excess drip off.
Carefully place the battered chicken into the hot oil. Fry in small batches of 4-5 pieces to avoid overcrowding the pan.
Fry for 7-9 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the fried lollipops with a slotted spoon and drain them on a wire rack to maintain crispiness.
4
Stir-Fry the Sauce
Heat 1 tbsp of oil in a wok or large skillet over high heat.
Add the minced ginger, minced garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the diced onion and green bell pepper. Stir-fry for 1-2 minutes until they are slightly tender but still crisp.
5
Combine and Serve
Pour the prepared sauce mixture into the wok and bring it to a simmer.
Give the corn starch slurry a quick stir and pour it into the wok. Cook for about 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
Immediately add the fried chicken lollipops to the wok.
Gently toss everything together until all the chicken pieces are evenly coated with the sauce.
Turn off the heat, garnish with chopped spring onion greens and toasted sesame seeds. Serve immediately while hot and crispy.
563cal
38gprotein
58gcarbs
19gfat
Ingredients
4 cup cooked jasmine rice (Chilled, preferably day-old. From about 1.5 cups uncooked rice.)
1 lb boneless skinless chicken breast (Cut into ½-inch pieces)
3 tbsp vegetable oil (Divided. Use a high smoke point oil like canola or avocado.)
3 pcs large eggs (Lightly beaten)
1 pcs yellow onion (Medium, finely chopped)
2 pcs carrots (Medium, diced small)
3 cloves garlic (Minced)
0.75 cup frozen peas (Thawed)
4 tbsp low sodium soy sauce (For the sauce mixture)
1 tsp toasted sesame oil (For the sauce mixture)
1 tbsp shaoxing wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
1 tsp granulated sugar (Balances the saltiness)
0.25 tsp white pepper (For the sauce mixture)
3 pcs scallions (Thinly sliced, green and light green parts)
0.5 tsp kosher salt (To taste)
Instructions
1
Prepare Ingredients and Sauce
Ensure all vegetables are chopped, garlic is minced, and chicken is diced. Have the cold rice ready.
In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, Shaoxing wine (if using), granulated sugar, and white pepper. Set this sauce mixture aside.
2
Cook Eggs and Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
Pour in the beaten eggs and scramble for 1-2 minutes until just set. Immediately transfer the cooked eggs to a clean plate.
Add another tablespoon of oil to the hot wok. Add the diced chicken in a single layer. Season with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C). Remove the chicken and set it aside with the eggs.
3
Sauté Aromatics and Vegetables
Add the final tablespoon of oil to the wok. Add the chopped onion and diced carrots. Stir-fry for 3-4 minutes until the onion becomes translucent and the carrots are crisp-tender.
Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
