Chicken Lollipops are coated in a light batter, crispy on the outside and tender on the inside, infused with Pakistani-Chinese flavors. Serve them as an appetizer or a side dish it's finger-lickingly delicious and sure to be a hit with the crowd!
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Chinese, Pakistani-Chinese
Author: Hirra Pervaiz
12Chicken Drummettescleaned, pat dry and shaped into lollipops
Oilfor deep frying
For the Chicken Lollipop Marinade
1tbspgarlic, mincedgarlic paste
1tbspginger, mincedginger paste
1 tspblack pepper, crushed
1tbspgreen chilies, finely chopped
1/2tbspHot Chili Sauce
For the Batter
1/4cupAll-Purpose Flourplain flour
1/2tspBlack pepper, crushed
Chilled Wateras needed
First, prepare the chicken wings by shaping them into lollipops (if doing yourself). If bought from the butcher, wash, clean and pat dry
In a bowl mix all the ingredients of the marinade. Add the chicken lollipop to the marinade and coat well. Marinate for at least 30 minutes.
Once ready to fry, heat oil in a pan over medium heat
Prepare the batter by mixing together all-purpose flour, cornflour, egg, and all the seasoning. Carefully start adding chilled water, while continuously mixing to achieve a smooth batter. The batter should be of pouring consistency, a little thick like pancake batter.
When the oil is ready, take the marinated chicken lollipop and add them all to the bowl of batter. Give them a mix to coat well in the batter.
Now carefully drop the chicken lollipops in the hot oil, without overcrowding the pan. Cook for about 8-10 minutes or until the lollipops are golden and crisp
Transfer the lollipop to a dish with a paper towel to drain excess oil. Cut out aluminum foil in squares and cover the bones of the chicken lollipop.
Serve hot with sweet chili sauce or your choice of dipping sauce. Enjoy!