Chicken lollipop recipe. Step-by-step recipe to make homemade Indo-Chinese chicken lollipop from scratch!
I learnt to make these chicken lollipops from my Dad-in-law, who makes some amazingly lip smacking ones, seriously he makes the best chicken lollipops! I always used to think it was difficult to make these at home, but I was so mistaken.
They are relatively easy to prepare at home although the only time-consuming task is making the lollipops from scratch, that too isn’t difficult to master once you get a hang of how it is done. And if you can get ready made ones, then making these is just a breeze 🙂
Let’s have a look at today’s post which is all about this popular Indo-Chinese appetizer, which is always a hit with the kids and adults alike.
- WHAT IS CHICKEN LOLLIPOP?
- HOW TO MAKE CHICKEN LOLLIPOP AT HOME?
- YOU MAY ALSO LIKE THESE CHICKEN DISHES
- STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE CHICKEN LOLLIPOP | INDIAN CHICKEN LOLLIPOP
- HOW TO MAKE CHICKEN LOLLIPOP?
- Chicken Lollipop | How To Make Chicken Lollipop
WHAT IS CHICKEN LOLLIPOP?
Chicken lollipop is a scrumptious, Indo-Chinese appetizer. Chicken lollipop is made using chicken wings, the wings are separated into the wingette and drumette, the meat is pushed down towards the bone, to make it appear like a lollipop, and hence the name.
The chicken is then coated and deep-fried, resulting in a delicious, crispy chicken that is perfect alongside the spicy schezwan sauce .
HOW TO MAKE CHICKEN LOLLIPOP AT HOME?
To make these Indian style fried chicken wings i.e chicken lollipop, you will have to prepare the wings first to make the chicken lollipop. I’ve given all the details on how to go about cutting chicken wings to prepare the lollipops. Please have a look at the pictorials.
If you don’t feel like doing it yourself, ask the butcher to do so. You even get readymade ones, you could use those instead.
Then marinate the chicken with some ginger-garlic paste, soy sauce, vinegar, chilli powder, salt, and pepper. Just before deep-frying add the cornflour, maida, egg, and food color. Deep-fry the chicken until crisp and cooked through. That is all there is to make this chicken lollipop recipe . Easy right?
We enjoyed it with our favorite chicken lollipop sauce , none other than schezwan sauce.
For schezwan chicken lollipops , once you are done frying the chicken, transfer it to a plate. Heat oil in a skillet, add schezwan sauce, enough to coat the chicken, then saute for few seconds. Add the fried chicken lollipop to the pan, and coat well with schezwan sauce. Yummm!
For tandoori chicken lollipop , use this marinade and either deep-fry or bake in the oven.
You can also make chicken lollipop with gravy. For that saute some ginger garlic in oil, add onion and capsicum cubes. Add soy sauce, chilli sauce, a little vinegar, and cornflour slurry. Add the fried chicken lollipops to this sauce and coat it well. Sprinkle spring onion greens. Feel free to add sauces as per your desired taste.
These are definitely not the healthiest as they are deep fried! And as I’ve mentioned before, I am really not a fan of deep-fried foods. But here I make an exception, I don’t think baking it will give the same texture. Although I do intend trying to bake them, will update the post if and when I try to!
I’ve added red food color. I don’t advocate the use of artificial colors, but again I guess it’s okay once in a way 🙂 Feel free to skip it! It will still taste as delicious 🙂
Enjoy these piping hot, crispy lollipops with schezwan sauce along with a chilled beverage of your choice!
- Tandoori chicken
- Chicken 65
STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE CHICKEN LOLLIPOP | INDIAN CHICKEN LOLLIPOP
- How to cut chicken wings for lollipop – Each chicken wing will yield 2 lollipops. Using a sharp knife, cut off the end part of the wing. Separate the wing at the joints. You will have 3 parts, the drumette, that is next to the shoulder is the meatiest part of the wing, then you have middle portion known as the wingette, and the tip of the wing which can be discarded. Take the drumette, with the help of a knife push the skin and meat downward, turn the meat upside down to make a lollipop. Then take the wingette, and scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above to make another lollipop. Repeat with the other chicken wings. (Refer pictorial)
Preparing chicken lollipop from the drumette.
Preparing chicken lollipop from the wingette.
2.Pat dry the chicken, transfer it to a bowl. Add ginger garlic paste, soy sauce, vinegar, red chilli powder, salt, and pepper. Mix and cover the bowl with a cling wrap and refrigerate for 1 hour.
3.After an hour, add the cornflour, flour, and egg along with the red food color if using. Mix well.
4.Heat oil in a kadai/ heavy bottomed pan on medium heat. Deep fry the lollipops on medium heat until cooked through, and it is nice and crisp on the exterior. Takes about 4-5 minutes. Serve with Schezwan sauce .
HOW TO MAKE CHICKEN LOLLIPOP?
Chicken Lollipop | How To Make Chicken Lollipop
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 chicken lollipops, 4 chicken wings
- 2 tbsp ginger garlic paste
- 1/2 tsp soy sauce
- 1 tsp vinegar/lemon juice
- 1 to 2 tsp red chilli powder/ cayenne pepper, as per desired heat
- 1/2 tsp white pepper powder
- 1 tsp salt, or to taste
- 1 egg
- 3 tbsp cornflour
- 2 tbsp all purpose flour
- Pinch of red food color, optional
- spring onion greens, for garnish
Instructions
- How to cut chicken wings for lollipop- Each chicken wing will yield 2 lollipops. Using a sharp knife, cut off the end part of the wing. Separate the wing at the joints. You will have 3 parts, the drumette, that is next to the shoulder is the meatiest part of the wing, then you have middle portion known as the wingette, and the tip of the wing which can be discarded. Take the drumette, with the help of a knife push the skin and meat downward, turn the meat upside down to make a lollipop. Then take the wingette, and scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above to make another lollipop. Repeat with the other chicken wings.
- Pat dry the chicken, transfer it to a bowl. Add ginger garlic paste, soy sauce, vinegar, red chilli powder, salt, and pepper. Mix and cover the bowl with a cling wrap and refrigerate for 1 hour.
- After an hour, add the cornflour, flour, and egg along with the red food color if using. Mix well.
- Heat oil in a kadai/ heavy bottomed pan on medium heat. Add the food color now, mix well & deep fry the lollipops on medium heat until cooked through, and it’s nice and crisp on the exterior. Takes about 4-5 minutes. Serve with schezwan sauce.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Chicken Lollipop | How To Make Chicken Lollipop
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 chicken lollipops, 4 chicken wings
- 2 tbsp ginger garlic paste
- 1/2 tsp soy sauce
- 1 tsp vinegar/lemon juice
- 1 to 2 tsp red chilli powder/ cayenne pepper, as per desired heat
- 1/2 tsp white pepper powder
- 1 tsp salt, or to taste
- 1 egg
- 3 tbsp cornflour
- 2 tbsp all purpose flour
- Pinch of red food color, optional
- spring onion greens, for garnish
Instructions
- How to cut chicken wings for lollipop- Each chicken wing will yield 2 lollipops. Using a sharp knife, cut off the end part of the wing. Separate the wing at the joints. You will have 3 parts, the drumette, that is next to the shoulder is the meatiest part of the wing, then you have middle portion known as the wingette, and the tip of the wing which can be discarded. Take the drumette, with the help of a knife push the skin and meat downward, turn the meat upside down to make a lollipop. Then take the wingette, and scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above to make another lollipop. Repeat with the other chicken wings.
- Pat dry the chicken, transfer it to a bowl. Add ginger garlic paste, soy sauce, vinegar, red chilli powder, salt, and pepper. Mix and cover the bowl with a cling wrap and refrigerate for 1 hour.
- After an hour, add the cornflour, flour, and egg along with the red food color if using. Mix well.
- Heat oil in a kadai/ heavy bottomed pan on medium heat. Add the food color now, mix well & deep fry the lollipops on medium heat until cooked through, and it’s nice and crisp on the exterior. Takes about 4-5 minutes. Serve with schezwan sauce.
These eggless mango semolina cupcakes are dense, moist and delicious. Don’t forget to make some this mango season!
Okay, so I have one more mango recipe to share with you all! I know I know I’m a crazy mango maniac, I absolutely love this fruit and can have it in any form! Though honestly I best enjoy it as it is! Well, I don’t have the luxury of eating those heavenly Alphonso mangoes, so I make do with the pulp which is readily available in most Indian stores!
So I had bookmarked this recipe shared by Soniya, who blogs at The Belly Rules The Mind along with her friend Anvita! This is an eggless mango semolina cake. All you need it just 1 bowl, and 15 minutes of prep time, and you have yourself this delicious and exotic, tropical mango cake in 20 minutes flat!
I’m literally short on words on how to describe it, it is so good and decadent even without any frosting. However, you can probably use some cardamom infused whipped cream to make it look even fancier! This is yet another teatime cake that will definitely be added to my repertoire!
- YOU MAY ALSO ENJOY THESE DELICIOUS EGGLESS CUPCAKE RECIPES,
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE
- HOW TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE?
- Eggless Mango Semolina Cupcakes | Cake
YOU MAY ALSO ENJOY THESE DELICIOUS EGGLESS CUPCAKE RECIPES,
- Eggless Moist Chocolate Cupcakes with chocolate buttercream frosting
- Eggless vanilla Easter cupcakes
- Orange cupcakes
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE
1.Preheat oven to 350 degrees F. Line a muffin pan with liners ( I used silicone liners) or you can use a loaf pan. In a mixing bowl, add semolina, sugar, salt and cardamom powder and baking powder. Mix well.
2.Add oil to this and mix again.
3.Add mango pulp, mix well.
4.Set this batter aside for 10 mins, so that the semolina absorbs the moisture.
5.Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan. If the toothpick comes out clean, it’s done. Transfer to a cooling rack and let it cool for 10 minutes, then remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts or frosting of your choice.
NOTES
- The cupcakes do not really brown on top as the loaf cake, remove them out as soon as the toothpick comes out clean.
- I filled the batter almost to the rim of the liners, you can fill 2/3rd and probably get 8 cupcakes. They do not rise a lot.
- You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine mesh sieve to get rid of any fibers.
HOW TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE?
Eggless Mango Semolina Cupcakes | Cake
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup fine variety semolina
- 1/4 cup vegetable oil, I used sunflower oil
- 1/2 cup sugar
- 1 cup mango pulp, I used canned pulp
- 1/2 tsp green cardamom powder
- 1 tsp baking powder
- 1/8 tsp salt
- Nuts of your choice for garnish, optional
Instructions
- Preheat oven to 350 degrees Line a muffin pan with liners (I used silicone liners) or you can use a loaf pan. In a mixing bowl, add semolina, sugar, salt and cardamom powder and baking powder. Mix well.
- Add oil to this and mix again.
- Add mango pulp, mix well.
- Set this batter aside for 10 mins, so that the semolina absorbs the moisture.
- Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan. If the toothpick comes out clean, it’s done. Transfer to a cooling rack and let it cool for 10 minutes, then remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts or frosting of your choice.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
