Recipe for Chicken Lollipops
Recipe for Chicken Lollipops
I was introduced to these crispy beauties when I was a little girl & at that time the concept of Chicken Lollipops were never really heard of.My Mum had a catering business back then and we had a cook named Bahadur and he introduced us to Chicken Lollipops. We were so Amazed with this concept that Mum had introduced it in her Menu and within No time my Mom was called "Lollipop Aunty" among family and friends😅 and she became famous for her Chicken Lollipops. People, till date, associate her with 'Chicken Lollipops' I was just 8 or 10 years old when Bahadur taught me how to break chicken wings to make lollipops. It requires a skill and in my family, only my my Dad and Myself acquired it and within no time I found myself going to teach my family and friends how to 'break the wings' yes at that very age! It was so exciting and still is 😬 Thanks to Bahadur! So here's our recipe for the famous Chicken Lollipop
Servings 12 Pcs
Ingredients
- 6 Chicken Wings or 12 Lollipops
- 1 Egg
- 1.5 Tsp Red Chilly Sauce
- 1 Tsp Shezwan sauce(optional)
- 2 Tsp Ginger Garlic Paste
- 1 Tsp White Vinegar
- 1.5 Tbsp Corn Flour
- 1.5 Tbsp All Purpose Flour
- 1/2 Tsp Table Salt
- 1/2 Tsp Ajino Moto
- 1 Green Chilly(chopped fine)
- 4-5 Sprigs Coriander leaves(chopped fine)
- 1/4 Tsp Orange Red Edible Food colour
- Water only of required
Instructions
- Wash the Chicken Wings thoroughly and place them in a bowl.Note:- Chicken wings often have tiny feathers stuck on to them. So please ensure to pluck them off and wash the wings thoroughly
- You can either make the lollipops or u can purchase ready broken ones
- If you're making the lollipops at home, there is a technique of breaking the wings. Hold it with both your hands and push both the bones out and take off the small bone
- Cut off the extra part of the wing and discard it
- It will look like this
- Now, gently turn the skin on the win, on all sides and push it down to make it look like a Lollipop. It should look like this
- Similarly, make all the Lollipops and keep aside
- In a Bowl add all the ingredients mentioned under the ingredients section and mix it well
- The batter should be thick and not too runny. When you lift it with your finger, it should not fall off easily. Dont be disappointed if the batter tastes salty while checking, it should taste that way because the chicken doesn't have any salt or seasoning
- Dip the Lollipops into the batter. When you dip the Lollipops into the batter, the chicken flesh should not be seen. If it is seen, it means your batter is runny the Lollipops into the batter
- Now Add oil into a Deep Fry Pan and place it on Medium flame
- After 10minutes, just drop a drop of batter into the oil to check if its hot enough. If the batter sizzles and floats on the surface of the oil, it means, the oil has turned hot enough. Note:- The oil should not be too hot or else the batter will cook quick and the lollipops will remain raw inside
- Now, hold the lollipop by the bone and dip each lollipop into the hot oil. Note:- Do not add too many Lollipops at a time or else the oil will lose its desired heat and the batter will split
- After about 5 minutes, with the help of a spoon, separate the lollipops if they are stick to eachother and Turn them once
- Let it fry for another 7 minutes or so
- After 7 minutes, remove the Lollipops with the help of a Strainer Ladle and drain off all the excess oil
- Transfer the Lollipops onto a Kitchen Paper Napkin to drain off any excess oil.Note:- To fry the next batch, wait for around 5 minutes for the Oil to re-gain the required heat and then add the Lollipops. If you add it immediately, there are chances of the batter splitting
- Enjoy these crispy beauties Hot with some shezwan sauce. If you dont have shezwan sauce, just make a simple dip by mixing some Tomato ketchup and Red Chilly Sauce(this is my Dad's idea☺️) Enjoyyyy😋😋
- Do Not discard the remaining batter. If you have some chicken pieces or Prawns, you can coat them with the Lollipop batter and fry them.Remember, Mums always say "DO NOT WASTE PRECIOUS INGREDIENTS" 😁
Follow these steps to make the Ginger Garlic Paste
- Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days