Chicken Lollipop is a popular Indo-Chinese Cuisine. Whenever we hunt a Chinese restaurant our first order would be Chicken Lollipop. Chicken lollipop is usually prepared using the middle segment of the chicken wings or thigh, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance.
Nowadays lollipops are available ready to cook. We need not do anything. Just wash it thoroughly using turmeric powder and salt water. After washing it thoroughly make sure to marinate it in buttermilk for at least half an hour. Then drain the buttermilk. These are marinated or coated with spices and either deep fried or baked. Then it is coated with Chinese sauce. Bones are wrapped in aluminum foil so that it can be held easily. These lollipops can be served as an appetizer or as a side dish along with noodles or fried rice. Now let us see how to prepare this recipe.
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- 10 Chicken Lollipop
- 1/2 tsp Turmeric powder
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Garam Masala Powder
- 1 tsp Chili powder
- 1/2 tsp Coriander powder
- salt to taste
- 3 tbsp Cornflour
- 1 tsp All purpose flour
- 5 Garlic pods finely chopped
- 1 Onion finely chopped
- 1 tbsp Soya Sauce
- 1 tsp Chili Sauce
- 1 tsp Tomato Sauce
- salt to taste
- 2 tbsp oil
- 1 tbsp Coriander leaves to garnsih
- 1 cup oil to deep fry
- 1/4 cup Water to adjust consistency
- 1/2 cup Buttermilk (optional)
- Wash chicken lollipop with turmeric and salt water thoroughly. Soak lollipop in buttermilk for 1 hr and drain it completely. Place lollipop in a wide bowl. Add all the ingredients given under "To marinate" and mix thoroughly. Once done refrigerate it for 2-3 hrs.
- Heat a kadai and add a cup of oil. Once oil gets heated add lollipop one by one at a time. Do not overcrowd. Flip it and cook until all sides are turned crisp and golden brown. It takes 8-10 mins for each batch on low flame. Deep fry remaining lollipops and remove it on a kitchen towel to drain excess oil.
- Now remove excess oil and keep 2 tbsp of oil in kadai. Once oil gets heated add chopped ginger and saute for a min. Then add finely chopped onion and saute till it turns translucent. Then add soya sauce, tomato sauce, chili sauce and saute for a min and add 2 to 3 tbsps of water. Adjust salt if required. Then add the fried lollipop into the kadai and give a quick mix. Garnish with coriander leaves. Chicken lollipop is ready. Serve hot.
- You should marinate at least for 1 hr for the best result.
- Soaking lollipop in buttermilk is optional but it certainly makes difference while frying. You will get crispy out and juicy inside.
- You can even add crushed pepper and chili flakes while sauteeing onion to get extra burst in your mouth.
- Also, you can even add a tsp of soya sauce while marinating the chicken.
- Deep fry chicken on low flame only, until it is fried nicely till inside.
You might also like Egg Fried Rice, Veg Hakka Noodles, Chicken Manchurian Gravy.
Crunchy out and juicy in Chicken Lollipop is ready to relish.
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