Chicken Lollipop..crispy juicy chicken drumettes
Popular chicken starter in restaurants: Almost every time we go to restaurant, the starters are our attractions and 90 % of the times children go for chicken lollipops. Children are growing, their choices change but this one starter continues to be their favourite. As a young girl, my daughter used to say ‘Mumma I’m going to be ‘strong’ girl as I’m eating ‘spicy’ chicken.’ Being vegetarian, I had no idea how she eats the spicy chicken lollipops? Hubby cleared my doubts that they are not really spicy and are very crispy from outside and juicy soft meat inside. No wonder children as well as adults relish it.
Why is it popular?
To my understanding, if you fry chicken, it tends to become hard as its pure protein. And chicken tastes better when its juicy and flesh comes of bone without much effort.This recipe is perfect combination of juicy meat which has perfectly crisp and equally tasty coating which complements the chicken.
Don’t be scared of the hot red colour of the lollipops as its just the non spicy chilli powder and hint of some red food colour .
Do we need to add food colour? ..absolutely not! It is completely optional. It’s the just a fancy way to attract the little hands to grab lollipops.
Preparing the wings for ‘that’ lollipop shape:
- Lollipops are made with chicken wings. There are three parts of wings..shoulder, wing and winglet.Winglet is the tapering last part which need to be discarded by cutting it from the joint with wing.
- Wing has two bones, slender and thicker ..remove the thinner bone. run a knife around thicker bone and push down all meat towards fatty meaty end..this will make a lollipop.
- The easiest way to make lollipop is with shoulders. Run a knife around tip of shoulder and push down the meat towards the meaty bottom of shoulder. Scrape off any meat on the bone and make them clean.
Keys to remember:
- Batter should be thicker than bhajji/ pakoda batter. It should be sticky as well.
- Frying: initial 1 minutes, flame should be high and later should be kept on low-medium heat.
- Chicken lollipops are ready to eat after frying but can be served by sautéing them in spicy-sweet sauce or simply drizzle the dipping sauce.
- Use Kashmiri chilli powder as its less spicy and give bright red colour to lollipops.
to watch video click here:
- Preparing the lollipop :Run knife around tip of bone and push down the meat to achieve the lollipop shape.
Steps to make:
2. Marinate the prepared lollipops by adding all the spices and ginger garlic.
3.Making batter: Mix all ingredients of batter to make a sticky batter which makes ribbons as shown in picture.
4. Dip marinated lollipops in the batter well. Meat needs to be well coated from all sides with the thick batter.
5.Slide the lollipops in hot oil for first one minute. Later deep fry them on low-medium heat till done.
: Recipe Card :
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 60 minutes |
| Servings |
people
|
- 12 chicken wings/ drummettes
- 4 tsp lemon juice
- 1 Tbsp soya sauce
- 1 tsp red chilli paste or Kashmiri chilli powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 1/2 tsp salt to taste
- 1/2 tsp black pepper powder
- 1/2 tsp cumin powder
- 1/2 tsp oregano (optional)
- 3/4 cup Plain flour (maida)
- 1/2 cup cornflour
- 1 egg (only white)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp red chilli paste (or Kashmiri chilli powder)
- 2 tsp salt (to taste)
- few drops organic red colour (organic) (optional)
Ingredients
for chicken marinade:
For batter/ coating
|
|
- Lollipop from Drummet (shoulder): There is meaty and bony part to the chicken wing. Run a knife around around the tip of the bone. Push down the meat towards the meaty part. This will make a lollipop shape. Clean the bone . Refer video or picture for details.
- In prepared chicken lollipops, add ginger -garlic paste, salt, lemon juice, say sauce, salt, pepper powder, garam masala (optional) and red chilli paste. Mix well and coat all lollipops well with marinate. Cover and leave aside for at least 1 hour .
- Mix all ingredients for coating in a bowl and water little by little to make a thick sticky paste. This should coat the lollipops well but should not be runny either. It may require 2- 3 tablespoons of water.
- Heat 1 Tbsp of oil, add minced garlic and ginger, chopped whites of spring onion, chilli paste, soy sauce, tomato sauce, salt and little sugar...everything to your taste. Add 1//4 cup of water and let the sauce thicken. Once it cools off, Drizzle it on prepared and fried chicken lollipops. This makes lollipops extra moist and juicy but they might lose their crispiness.
- Important thing to remember while frying is to keep heat on high initial one minute and later lower i to medium till lollipops is crisp.
- The dipping sauce is completely optional. Chicken lollipops are ready to serve once they are fried.
- Chicken lollipop sizzler: in hot sizzler plate, lay some fried rice, potato fries and finely shredded salad of choice and top it up with fried chicken lollipops. Pour the dipping sauce and serve.
Subscribe
to get latest recipe updates!
