I am sure just the title of this post must be inducing a drool fest in you. In my family we are absolutely cuckoo over this appetizer. Unfortunately chicken lollipop takes a lot of time to prep, so I don’t make it that often. Whenever I do make it, they are gone by the time I can blink my eyes. The girls absolutely love them and devour them in gusto. It is an Indian-Chinese recipe and is very popular in India, especially in Bombay. In my opinion who ever invented this recipe is a genius. My uncle (Mama) who loves to cook and who cooks really well let me in on his secret for the perfect Chicken Lollipops. Check out below for the secret (*). Americans have their buffalo wings and Indians have their lollipops all made from the humble chicken wings.
If you need a tutorial on how to transform the wings into chicken lollipops click here. I have a included step-by-step instructions to prepare them. Enjoy!
12-15 chicken wings separated, cleaned and shaped into lollipops
2 tbsp of ginger-garlic paste
3 tbsp of soy sauce
1 tbsp lemon juice
1/2 cup cornflour
1/2 tsp black pepper
1-2 tsp red chili powder (as per taste)
1/4 tsp red food coloring (optional)
salt as per taste
Canola oil for frying
- In a mixing bowl add 1 tbsp of ginger-garlic paste, black pepper, 2 tbsp of soy sauce and salt. Mix them well.
- Add the raw chicken lollipop and marinate it for around 30 mins.
- (*)Steam the chicken lollipops in a pressure cooker for around 10 mins or until one whistle. This will partially cook the lollipops and reduce the frying time.
- After one whistle, turn off the heat and allow the cooker to cool. Drain the the leftover liquid and allow the lollipops to cool.
- In another mixing bowl beat one egg. Add the cornflour, the rest of the ginger-garlic paste and soy sauce, salt, chill powder, red food coloring and mix it well. Add about 2 to 3 tbsp of water to get a paste like consistency.
- Add the cooled lollipops to the mix, and thoroughly coat them with the cornflour paste. Keep aside for few mins.
- Heat oil in a round bottom pan or Kadhai, and when it has reached the required temperature add 3 to 4 pieces of the marinated lollipops.
- Since it is already partially cooked it doesn’t take long for the lollipops to fry.
- Serve hot with either Sriracha sauce or some Asian Chili and Garlic Paste .
- (*) Steaming the chicken before in the cooker is the secret that my uncle let me in on. It makes a huge difference and results in a perfectly cooked and moist chicken lollipop. So a big thanks to my Mama.
- Use fresh ginger-garlic paste instead of the store-bought ones. Fresh paste add a lot of flavor and aroma to this recipe.