An elegant finger food made with chicken wings using the technique called “frenching”. The meat is detached from the smaller end of the drummette and pushed all the way up to create an appearance of a lollipop. The leg bone is left clean and exposed creating a built-in stick to grasp and savour the succulent meat. The bone end can be wrapped with a piece of aluminum foil for an attractive look. This is a very popular starter in the Indo Chinese cuisine and often the first item that is ordered from the menu. Loved by all, young and old, no one can ever say no to a chicken lollipop.
For added flavour, the lollipops have to be marinated for a couple of hours before deep frying. Though chicken is a good source of protein and low in fat, the frying process neutralizes the health benefits. Alternatively, the lollipops can be baked.
For added flavour, the lollipops have to be marinated for a couple of hours before deep frying. Though chicken is a good source of protein and low in fat, the frying process neutralizes the health benefits. Alternatively, the lollipops can be baked.
Chicken Lollipop
(Makes 12)
Ingredients:
12 drummettes
1/2 teaspoon pepper powder
1 tablespoon garam masala powder
juice of 1/2 a lemon
1 egg
1/3 cup cornflour
1 tablespoon white flour
a pinch of orange food colour powder
1/2 a bouillon cube
salt
oil for deep frying
Grind in a mortar pestle
4 big green chillies
3 large cloves of garlic
1/2” piece of ginger
Method:
Place the drummettes on a cutting board and from the smaller end of the bone, cut through the meat and connective tissue to release them from the attached bone. Push the flesh all the way up to create a lollipop appearance.
Wash, dry and marinate lollipops with the ground paste, garam masala powder, pepper powder, lemon juice, bouillon cube and salt for a couple of hours.
Heat oil on medium flame for deep frying.
Add egg, cornflour, white flour and food colour directly into the lollipops. Mix well to blend and coat. Deep fry lollipops in hot oil. The outer covering will cook instantly once it comes in contact with the hot oil. Fry till the chicken meat is cooked, around 8 minutes. Drain on absorbent paper towels. Serve with your choice of dipping sauce.
Note:
(Makes 12)
Ingredients:
12 drummettes
1/2 teaspoon pepper powder
1 tablespoon garam masala powder
juice of 1/2 a lemon
1 egg
1/3 cup cornflour
1 tablespoon white flour
a pinch of orange food colour powder
1/2 a bouillon cube
salt
oil for deep frying
Grind in a mortar pestle
4 big green chillies
3 large cloves of garlic
1/2” piece of ginger
Method:
Place the drummettes on a cutting board and from the smaller end of the bone, cut through the meat and connective tissue to release them from the attached bone. Push the flesh all the way up to create a lollipop appearance.
Wash, dry and marinate lollipops with the ground paste, garam masala powder, pepper powder, lemon juice, bouillon cube and salt for a couple of hours.
Heat oil on medium flame for deep frying.
Add egg, cornflour, white flour and food colour directly into the lollipops. Mix well to blend and coat. Deep fry lollipops in hot oil. The outer covering will cook instantly once it comes in contact with the hot oil. Fry till the chicken meat is cooked, around 8 minutes. Drain on absorbent paper towels. Serve with your choice of dipping sauce.
Note:
- Alternatively, these lollipops can be baked in a preheated oven at 400 F or 200 C till cooked, around 20 to 30 minutes. Place them on a lined baking sheet preferably standing up.
- The bouillon cube enhances the flavour giving the lollipop a tasty kick.