How to make your Chicken Lollipop look like a Million Bucks

viaindiankitchen - Chicken Lollipop


Chicken lollipop is prepared using the middle segment of the chicken wing or thigh middle segments. Two bones of the thigh middle segment are removed and the flesh on the segments is pushed to one end to form a lollipop like a shape. Then these pieces are coated in a spicy red batter, with red chilli powder, turmeric, and other spices as the main ingredients and then marinated for a couple of hours. These coated and marinated chicken pieces are deep-fried in oil and the exposed bone is wrapped in aluminum foil.


Chicken, wings with skin - 8 nos.
Eggs - 2 nos.
Green chilies, ground - 6 nos.
Ajinomoto - ¼ teaspoon
Pepper powder - ¼ teaspoon
Garam masala - ¼teaspoon
Chili sauce - ½ teaspoon
Soya sauce - ½ teaspoon
Worchestershire sauce - 1 tablespoon
White flour (maida) - 50 gms.
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Yellow color or red color - A pinch
Water - ½ cup
Oil for deep frying as required
Salt - ½ teaspoon

Preparation Method:

Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and make it into the shape of a lollipop.

Boil the lollipops with ½ cup water, ½ teaspoon salt for 5 minutes and with 1 tablespoon Worcestershire sauce (If unable to find Worcestershire sauce, as a substitute you can use 2 teaspoons soy sauce, 1/4 teaspoon lemon juice, 1/4 teaspoon sugar and a dash of hot sauce for every tablespoon Worcestershire sauce) for 5 minutes. Remove and cool.

Mix all ingredients thoroughly, except lollipops, and prepare a thick batter.

Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown color.

Chicken Lollipop is ready !! Serve hot Chicken Lollipop with Szechwan or any other sauce.

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