Chicken Lollipop Recipe – A Crispy & Spicy Appetizer
Chicken lollipop is a popular Indo-Chinese appetizer known for its crispy exterior and juicy, flavorful meat. It is made by shaping chicken drumettes or wings into a lollipop-like form, marinating them with spices, and deep-frying to perfection. This dish is commonly served with a spicy Schezwan sauce or a tangy dip, making it a favorite for parties and special occasions.
In this article, you’ll learn how to make a restaurant-style chicken lollipop at home with a step-by-step recipe, expert tips, and variations.
Why You’ll Love This Recipe
- Crispy & Juicy: A perfect combination of crunch and tenderness.
- Spicy & Flavorful: The marinade infuses bold flavors into the chicken.
- Perfect Party Appetizer: A crowd-pleaser that pairs well with dips.
- Easy to Make at Home: Simple ingredients and step-by-step instructions.
Ingredients
For Chicken Lollipops:
- 10-12 chicken wings (drumettes or whole wings)
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour
- 1 egg (optional, for extra crispiness)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- 1 teaspoon soy sauce
- 1 teaspoon vinegar or lemon juice
- Salt to taste
- Oil for deep frying
For Garnish & Serving:
- Chopped spring onions or coriander leaves
- Lemon wedges
- Schezwan sauce or spicy mayo dip
How to Make Chicken Lollipop
Step 1: Preparing the Chicken
- Cut & Shape: If using whole wings, separate the drumette and wingette. Push the meat towards one end to form a lollipop shape.
- Clean & Pat Dry: Wash the chicken pieces thoroughly and pat them dry using a paper towel.
Step 2: Marination
- Prepare the Marinade: In a bowl, mix ginger-garlic paste, soy sauce, vinegar, red chili powder, black pepper powder, and salt.
- Coat the Chicken: Add the shaped lollipop pieces and mix well. Let it marinate for at least 30 minutes (or up to 2 hours for better flavor).
Step 3: Coating & Frying
- Prepare the Batter: In a separate bowl, combine cornflour, all-purpose flour, and egg (if using). Add a few tablespoons of water to make a thick, lump-free batter.
- Heat the Oil: In a deep pan, heat oil to medium-high heat (around 350°F/175°C).
- Fry the Chicken: Dip each marinated lollipop into the batter and carefully drop it into the hot oil. Fry in batches to avoid overcrowding.
- Golden & Crispy: Fry for about 6-8 minutes until golden brown and crispy. Drain excess oil on a paper towel.
Step 4: Serving
- Arrange the chicken lollipops on a plate.
- Garnish with chopped spring onions or coriander leaves.
- Serve hot with Schezwan sauce or your favorite dip.
Tips for the Best Chicken Lollipop
- Use fresh chicken: For better taste and texture.
- Marinate longer: Letting the chicken sit for an hour enhances the flavors.
- Maintain oil temperature: Fry at medium-high heat to ensure crispy results.
- Use cornflour: It helps achieve a crunchy coating.
Variations
- Air-Fried Chicken Lollipop: Instead of deep-frying, air fry at 400°F (200°C) for 15 minutes, flipping halfway.
- Baked Chicken Lollipop: Bake in a preheated oven at 425°F (220°C) for 25 minutes until crispy.
- Saucy Chicken Lollipop: Toss the fried lollipops in Schezwan or chili garlic sauce for a spicy, tangy kick.
FAQs
1. Can I make chicken lollipops without eggs?
Yes, you can skip eggs and use more cornflour for crispiness.
2. What can I serve with chicken lollipops?
They pair well with fried rice, noodles, or just a spicy dipping sauce.
3. How do I store leftover chicken lollipops?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for the best texture.
Conclusion
This crispy and spicy chicken lollipop recipe is perfect for any occasion. With simple ingredients and easy steps, you can make restaurant-quality lollipops at home. Try it today and impress your guests!
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