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Chicken Lollipop

Serves 4
90 mins
320 Kcal
Chicken Lollipop is a bright-coloured and delicious appetiser that has gained wide popularity all over the world due to its tempting taste and eye-catching presentation. This dish is prepared by using chicken wings, french-cut, meaning that the meat is shoved down to the bottom of the bone to give it the shape of a lollipop. This helps make a dish more luring and, at the same time, easily accessible to every human bite when it happens to be of tender meat. The preparation consists of marinating chicken in a sweet-smelling and aromatic mixture of spices, most common among which are garlic, ginger, soya, and a mix of Indian spices. The chicken is marinated with deep, savoury flavours and tender, juicy bites. After that, to initiate the cooking process, marinated chicken lollipops are coated with a light batter prepared from flour and cornstarch, and then deep frying makes it really crispy and golden brown. Marinated chicken lollipops give a great crunch outside the pops while keeping the inner part moist and juicy. To give an extra kick to the taste buds, the fried lollipops are often tossed in some tangy and spicy sauce that includes, but is not limited to, red chilli, soy sauce, honey, and vinegar. The marination of ingredients gives an extra layer of flavour and a glossy finish, which makes it attractive. Usually, chicken lollipops are brought hot from the grill and sprinkled with fresh herbs like cilantro or scallions. They are served with a cooling dipping sauce such as mint chutney or spicy mayo. Be it as an appetiser for parties, a savoury snack, or an integral part of one's meal; chicken lollipop recipe provides that ideal mix of crunch, spice, and succulent meat that can surely give one a crowd-pleasing treat.

Ingredients required for Chicken Lollipop

  1. 500 gms chicken
  2. 2 tbsp ginger-garlic paste
  3. 1 tbsp tomato ketchup
  4. 1/2 tsp black pepper powder
  5. 4 tbsp corn flour
  6. 2 tbsp maida
  7. Deep frying cooking oil
  8. Salt
  9. Soya sauce

Cooking steps for Chicken Lollipop

  1. 1
    Clean 500 gms of chicken lollipops. Chicken lollipop is a term derived from frenched chicken wings, or the meat of the chicken pushed down to the end in order for it to be shaped like a lollipop. Remove skin from these first of all, and cut the extra fat from chicken pieces. This ensures that even when cooking, there isn't unwanted fat; thereby, a crispy finish is guaranteed.
  2. 2
    Mix 2 tbsp of ginger-garlic paste with 1 tbsp of red chilli paste in a mixing bowl, and add 1 tbsp each of soy the umami taste- and tomato ketchup little sweet. In addition, add 1/2 tsp of black pepper powder and salt to taste. Mix all these ingredients well to form a balanced marinade.
  3. 3
    Add cleaned chicken lollipops in the marinade in a way that each piece is well coated with it. Proper marination is highly essential as it will give flavour to the chicken. Cover the bowl with plastic wrapping or a lid and refrigerate it for a minimum period of 1 hour. If possible, let the chicken marinate overnight so that the flavours seep right inside.
  4. 4
    Mix 4 tbsp of corn flour and 2 tbsp of all-purpose flour in another bowl. Corn flour gives the batter a light and crispy texture, whereas all-purpose flour adds volume to it. If you want to give it a bright golden colour, then add ¼ tsp red food colouring also. Add water gradually and mix well till a thick, smooth batter is formed. The consistency of the batter should not be too runny to coat the chicken lollipops but thick enough.
  5. 5
    In a deep frying pan or kadai, heat oil over medium heat. It should have the correct temperature to fry the chicken lollipops in crispy golden brown colours. In order to check the readiness of the oil, drop a little batter into it. The piece is sizzling, bouncing up, and coming upwards to the surface immediately; your oil is ready for frying.
  6. 6
    Dip each marinated chicken lollipop in the prepared batter, coating it thoroughly. Drop the batter-wrapped chicken lollipops in hot oil. Do not overcrowd your wok. Frying them in batches is good to avoid dropping the temperature of the oil and getting soggy lollipops. Fry the chicken lollipops until golden brown and crispy on the outside and cooked through on the inside, usually about 6-8 minutes per batch. Remove lollipops from oil with a slotted spoon and drain on paper towels to remove excess oil.
  7. 7
    Serve the chicken lollipops piping hot with Szechuan sauce or any other type of dipping sauce. The spicy and sour Szechuan sauce goes well with the crispy lollipops, adding that extra oomph in every bite.
  8. 8
    Enjoy your homemade chicken lollipops as delectable appetisers or snacks, which will surely impress your family and friends with their crispiness and strong flavour.
  9. 9
    If you liked this recipe of chicken lollipop, don't forget to share it with your friends and family.

Shop Ingredients

Black Pepper Powder (1/2 Tsp)
146
1
170
1
226
1
149
1
Soya Sauce
57
1
171
1
47
1
48
1
300
1
280
1
Salt
27
1
19
1
112
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Cooking Oil (deep frying)
143
1
172
1
161
1
150
1
151
1
302
1
141
1
730
1
236
1
173
1
Tomato Ketchup (1 Tbsp)
120
1
15
1
120
1
185
1
72
1
165
1
285
1
70
1
77
1
115
1
Chicken (500 gms)
159
1
159
1
169
1
249
1
138
1
229
1
239
1
134
1
319
1
335
1
Maida (2 Tbsp)
51
1
35
1
37
1
44
1
52
1
78
1
80
1
61
1
70
1
70
1
Ginger-garlic Paste (2 Tbsp)
38
1
43
1
38
1
49
1
42
1
50
1
99
1
Corn Flour (4 Tbsp)
29
1
60
1
87
1
52
1
31
1
30
1

FAQs

What are chicken lollipops?

Chicken lollipops are a popular appetiser made with chicken wings that have been frenched. This food delicacy mainly involves pushing the meat further down to give it some lollipop presentation in order to make this delicacy extra easy and fun as you enjoy the juicy meat. Lollipops, after being marinated in flavoured spices, are battered and then deep-fried until crispy and golden brown.

How to keep chicken lollipops crispy after cooking?

That is why, to preserve their crunchiness, immediately after frying, let the chicken lollipops sit on paper towels to soak excessive oil. Serve fresh from the fryer for the best texture. If you need to keep them for longer, set them in a low oven, just about 200 F or 90 C, resting on a wire rack to enhance air circulation and crispiness. Do not wrap them in aluminium foil or plastic wrap; they may get soggy.

Is it possible to make the marinade beforehand?

Yes, you can make the marinade ahead of time. For this, put all the marinade ingredients together and store it in the refrigerator in an airtight container for up to 3 days. When required, add the chicken lollipops to it and marinate as instructed. This could save you some time that day you'd like to cook, allowing flavours to meld and develop further. However, if you want to achieve the best taste, marinating the chicken within a day or two of making the marinade is always advisable.