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Chicken Lollipop is an Indo-Chinese fun little fusion appetizer where chicken wings are folded in the shape of lollipops to be marinated twice in 2 different flavorful sauces and then deep fried. Whether you’re a fan of spicy flavors or prefer something more tangy, these tasty treats are sure to delight your taste buds.
Chicken Lollipop is a beloved Indo-Chinese dish, right up there with Hakka noodles in popularity. I remember the good ol’ days when street vendors would tempt us with the delectable aroma. We’d pester Mom for a plate whenever the cravings hit. Even now, when we dine out at Indian restaurants in the US, Chicken Lollipops are a must-have appetizer.
And guess what? Making them at home is very easy with a few handful ingredients. So, let’s get ready to cook up some delicious memories!
How to make Lollipops out of Chicken Wings:
I buy the Chicken Lollipops from our nearby butcher. But if you can’t find it, here are some easy steps to follow to make your own lollipops out of the wings
- Start by rinsing the chicken wings under cold water and patting them dry with paper towels.
- Place a wing flat on a cutting board. Locate the joint between the drumette and the flat. Using a sharp knife, cut through the joint to separate the two pieces.
- Next, remove the wingtip by cutting through the joint closest to the end of the flat. Discard the wingtips or save them for making broth.
- To create the lollipop shape, hold the exposed bone of the drumette and push the meat down towards the thick end, gathering it into a tight bundle at the top.
- I found This video by The Love of Spice very helpful and informative with all the details in a step-by-step manner.
Ingredients
For first marinade:
Chicken lollipops, ginger-garlic paste, soy sauce, red chili sauce, black pepper powder, chili vinegar, salt to taste
For second marinade:
Rice flour, cornflour, all purpose flour or maida, Kashmiri Red Chili powder, red chili powder, black pepper powder, salt, water.
For frying:
Oil
Instructions:
First Marinade:
- In a large mixing bowl, combine ginger-garlic paste, soy sauce, chili sauce, black pepper powder and a pinch of salt.
- Place the prepared chicken lollipops into the bowl with the marinade. Use your hands or a spoon to ensure each piece is evenly coated with the marinade.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to infuse into the chicken.
Second Marinade:
- In a mixing bowl, combine corn flour, rice flour, all-purpose flour (maida), red chili powder, Kashmiri chili powder, salt, and black pepper powder. Mix these dry ingredients well.
- Then, add this mixture to the marinated chicken along with a small amount of water. Gradually adjust the water quantity as needed, considering there may already be some moisture from the initial marinade.
- The objective is to achieve a semi-thick paste-like consistency for the marinade. Make sure the chciekn pieces are coated evenly in this marinade.
- This step needs to be done right before frying the chicken. As making this mixture sit for a long time can make the chicken to lose more water and making the marinade runnier.
Frying the Chicken Lollipops:
- In a deep frying pan or fryer, pour enough oil to submerge the chicken lollipops. Heat the oil over medium heat until it reaches around 350°F (180°C).
- Carefully place the marinated chicken lollipops into the hot oil, working in batches to avoid overcrowding the pan. Be cautious to avoid splattering.
- Fry the chicken lollipops for about 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Use a slotted spoon or tongs to remove the fried chicken lollipops from the oil and transfer them to a plate lined with paper towels to drain off any excess oil.
Serving the Chicken Lollipops:
- Once all the chicken lollipops are fried and drained, arrange them on a serving platter.
Serving Suggestions
- Chicken lollipops pair perfectly with a tangy dipping sauce such as sweet chili sauce, garlic mayo, or soy sauce with chopped green onions.
- Serve them as appetizers at parties or as a tasty snack for game nights.
- You can also enjoy them with fried rice or noodles for a complete meal.
Tips and Tricks
- When shaping the chicken lollipops, try to maintain a consistent thickness throughout each piece. This ensures even cooking and a uniform texture.
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to develop.
- Use a meat thermometer to ensure the chicken is cooked through, with an internal temperature of 165°F (75°C).
- Before frying, gently shake off any excess marinade from the chicken lollipops. This helps prevent the marinade from dripping into the hot oil and causing splatters.
- To ensure the chicken lollipops are cooked through, you can test them by inserting a toothpick or a small knife into the thickest part. If the juices run clear and there are no traces of pink, the chicken is done.
- For extra crispiness, double fry the chicken lollipops. Fry them once, let them cool, then fry them again until golden brown.
Meal Prep Tips
- Preparing the chicken lollipops ahead of time by shaping them into lollipop form and marinating them can save time on the day of cooking. You can marinate the chicken overnight in the refrigerator, allowing the flavors to come together.
- If you want to make a large batch of chicken lollipops for future use, you can freeze them after shaping and marinating. Place the shaped lollipops on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, simply thaw them in the refrigerator overnight before frying.
FAQs
Q: Can I use chicken wings for this recipe?
A: While traditional chicken lollipops are made with wings, you can definitely use chicken wings if you prefer. You will need to adjust the timings of the cooking as the wings are more spread out and may require less time to cook.
Q: Can I bake chicken lollipops instead of frying them?
A: Yes, you can bake them in a preheated oven at 400°F (200°C) for about 25-30 minutes or until cooked through and crispy.
Other recipes to try:
Chicken Lollipop
Chicken Lollipop is an Indo-Chinese fun little fusion appetizer where chicken wings are folded in the shape of lollipops to be marinated twice in 2 different flavorful sauces and then deep fried. Whether you're a fan of spicy flavors or prefer something more tangy, these tasty treats are sure to delight your taste buds.
Ingredients
- 10 chicken lollipops
For first marinade:
- 1 tablespoon ginger-garlic paste
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon black pepper powder
- 1/2 teaspoon chili vinegar
- Salt to taste
For second marinade:
- 1 tablespoon rice flour
- 1 tablespoon cornflour
- 1 tablespooon all purpose flour or maida
- 1 tablespoon Kashmiri Red Chili powder
- 1 teaspoon red chili powder
- 1 teaspoon black pepper powder
- Salt as needed
- 2 tablespoons water or as needed
For Frying:
- Oil for frying
Instructions
First Marinade
- In a large mixing bowl, combine ginger-garlic paste, soy sauce, chili sauce, black pepper powder and a pinch of salt.
- Place the prepared chicken lollipops into the bowl with the marinade. Use your hands or a spoon to ensure each piece is evenly coated with the marinade.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to infuse into the chicken.
Second Marinade:
- In a mixing bowl, combine corn flour, rice flour, all-purpose flour (maida), red chili powder, Kashmiri chili powder, salt, and black pepper powder. Mix these dry ingredients well.
- Then, add this mixture to the marinated chicken along with a small amount of water. Gradually adjust the water quantity as needed, considering there may already be some moisture from the initial marinade.
- The objective is to achieve a semi-thick paste-like consistency for the marinade. Make sure the chciekn pieces are coated evenly in this marinade.
- This step needs to be done right before frying the chicken. As making this mixture sit for a long time can make the chicken to lose more water and making the marinade runnier.
Frying the Chicken Lollipops:
- In a deep frying pan or fryer, pour enough oil to submerge the chicken lollipops. Heat the oil over medium heat until it reaches around 350°F (180°C).
- Carefully place the marinated chicken lollipops into the hot oil, working in batches to avoid overcrowding the pan. Be cautious to avoid splattering.
- Fry the chicken lollipops for about 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Use a slotted spoon or tongs to remove the fried chicken lollipops from the oil and transfer them to a plate lined with paper towels to drain off any excess oil.
Notes
Serving Suggestions
-
- Chicken lollipops pair perfectly with a tangy dipping sauce such as sweet chili sauce, garlic mayo, or soy sauce with chopped green onions.
- Serve them as appetizers at parties or as a tasty snack for game nights.
- You can also enjoy them with fried rice or noodles for a complete meal.
- When shaping the chicken lollipops, try to maintain a consistent thickness throughout each piece. This ensures even cooking and a uniform texture.
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to develop.
- Use a meat thermometer to ensure the chicken is cooked through, with an internal temperature of 165°F (75°C).
- Before frying, gently shake off any excess marinade from the chicken lollipops. This helps prevent the marinade from dripping into the hot oil and causing splatters.
- To ensure the chicken lollipops are cooked through, you can test them by inserting a toothpick or a small knife into the thickest part. If the juices run clear and there are no traces of pink, the chicken is done.
- For extra crispiness, double fry the chicken lollipops. Fry them once, let them cool, then fry them again until golden brown.
-
- Preparing the chicken lollipops ahead of time by shaping them into lollipop form and marinating them can save time on the day of cooking. You can marinate the chicken overnight in the refrigerator, allowing the flavors to come together.
- If you want to make a large batch of chicken lollipops for future use, you can freeze them after shaping and marinating. Place the shaped lollipops on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, simply thaw them in the refrigerator overnight before frying.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.