Recipe for chicken lollipop
Recipe for chicken lollipop is the most popular and loved Indo Chinese appetizer, crispy and crunchyfrom outstide and juicy from inside. Lets check out the recipe.
Equipment
- non-stick pan
- whisker
Ingredients
Chicken Marination Ingredients
- 500 grms Chicken Wings shaped as Lollipop (Readymade available) 15 pieces
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Kashmiri Red Chili Powder
- ½ tbsp Black Pepper Powder
- Salt as per taste
- 3 tbsp Soya Sauce
- ½ tbsp Green Chili Sauce
- ½ tbsp Schezwan Sauce
- ½ tbsp Tomato Ketchup
Batter Ingredients
- 6 tbsp Maida
- 2 tbsp Cornflour
- 1 tbsp Ginger Chopped
- 1 tbsp Garlic Chopped
- Some Coriander Leaves Chopped
- 1 tbsp Soya Sauce
- Salt as per taste
- 1 tbsp Kashmiri Red Chili Powder
- ½ tbsp Schezwan Sauce
Instructions
- First of all we need to Marinate the chicken piecesMarinate the chicken pieces with ginger garlic paste, red chili powder, black pepper powder, salt, soya sauce, green chili sauce, schezwan sauce tomato ketchup and salt.
- Then Mix all ingredient well with the chicken pieces and let it rest for at least 30 minutes
- You can even refrigerate it for 30 mins.Refrigeration helps in good marination
- Meanwhile the chicken is getting marinated, Let’s make the batter orcoating for the chicken lollipopsFor Batter: Mix Maida, Cornflour, add chopped ginger garlic and some chopped coriander leaves, then add 1 tbsp red chilly powder, 1 tbsp soya sauce
- Now add water and mix well for a batter like consistency
- Mix all these well together with water using a whisker to avoid lumps keep adding water in portions instead of pouring at once and make a batter of dosa consistency
- To this now add 1 tbsp of schezwan sauce and mix well.
- After 30 mins of margination we can now start the frying process – For this its recommended to use a non-stick Kadhai or an Iron kadhai so the coating doesn’t stick to the bottom of the kadhai
- Heat oil in a kadhai , Ensure its heated well – DO NOT OVERHEAT.
- Once the oil is hot, dip each marinated pieces of chicken into the batter and drop them into the hot oil, While dropping the pieces lower the flame to avoid burning
- After 2-3 mins Turn to the other side & cook the chicken for about 8-10 mins on Both sides. Ensure the heat is at low flame so the chicken is cooked well from inside and crispy from outside
- Do this for all the piece and fry around 5-6 pieces in one trip until crispy brown
- Our Crispy chicken lollipops are ready for platting, Remove them on a paper tissue so all excess oil is drained out, Serve it hot with hot and spicy schezwan chutney
Video
Notes
Use a non-stick pan to fry the lollipop as the cornflour sticks to the bottom
Do not use red colour, instead use Kashmiri red chili powder to avoid artificial colouring
The Batter consistency should be thick enough to coat the pieces well, just like dose batter consistency