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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.
For 4 servings
Prepare and Marinate the Chicken
Prepare the Batter
Coat and Fry the Lollipops
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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.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 221.71 calories per serving with 4.63g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Serve Hot
For a lower-fat option, bake the lollipops. Arrange the battered chicken on a wire rack over a baking sheet. Spray with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. You can also use an air fryer.
After frying, toss the hot lollipops in a sauce made by sautéing 1 tbsp of Schezwan sauce, 1 tsp soy sauce, and finely chopped garlic and ginger in a little oil for 1-2 minutes.
Swap the Indo-Chinese marinade for a tandoori one. Marinate the chicken in a mix of yogurt, tandoori masala, ginger-garlic paste, lemon juice, and salt. Grill or bake until cooked through.
Chicken is a high-quality protein source, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Chicken provides essential B vitamins like Niacin (B3) and B6, which help convert food into energy, support brain health, and aid in the formation of red blood cells.
It is a good source of minerals like selenium, which acts as an antioxidant, and phosphorus, which is vital for healthy bones and teeth.
A serving of 3 Chicken Lollipops contains approximately 320-380 calories, depending on the size of the winglets and the amount of oil absorbed during frying.
Chicken Lollipop is a deep-fried appetizer, making it high in fat and calories. While chicken itself is a good source of protein, this dish is best considered an indulgent treat to be enjoyed in moderation rather than a healthy meal.
Yes, you can make an eggless version. Omit the egg and add a few more tablespoons of cold water or buttermilk to the flour mixture to achieve the right batter consistency.
The vibrant red color often seen in restaurants comes from adding a few drops of red food coloring to the marinade. Using Kashmiri red chili powder also contributes a natural, milder red hue.
They are best served fresh and hot for maximum crispiness. However, you can marinate the chicken up to a day in advance and store it in the refrigerator. Prepare the batter and fry just before you plan to serve.