Name: Chicken Lollipop
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 6 Chicken Wings, cut and frenched into lollipops; 1 tbsp Ginger-Garlic Paste; ½ tbsp Soy Sauce, dark; 1 tbsp Red Chilli Sauce; ½ tsp Vinegar; ½ tbsp Kashmiri Chili Powder, for bright red color without food dye; ¼ tsp Ground Black Pepper; ½ tsp Salt, to taste; ½ Egg, lightly beaten; 1½ tbsp All-Purpose Flour, maida; 1½ tbsp Corn Flour; ½ tbsp Rice Flour, for extra crispness; as needed Cooking Oil, for deep frying

1 hr 25 mintotal

25 min hands-on1 hr hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a spacious culinary bowl, whisk together the ginger-garlic paste, dark soy sauce, red chilli sauce, vinegar, Kashmiri chilli powder, black pepper, and salt to create a concentrated seasoning base.
Incorporate the prepared frenched chicken lollipops into the bowl. Vigorously massage the marinade deeply into the exposed meat. Seal the bowl and relegate it to the refrigerator for a minimum of 1 hour.
1 hr
Immediately preceding the frying phase, integrate the lightly beaten egg, all-purpose flour (maida), cornflour, and rice flour directly into the resting chicken mixture.
Mix it firmly by hand until everything comes together. The batter should be a thick, sticky paste that clings to the meat, with no extra water needed.
Elevate frying oil to a medium thermal threshold within a deep kadhai.
Hold a lollipop firmly by its bare bone. Swirl it round in the bowl to pick up as much batter as it will hold, then lower it gently into the hot oil.
Maintain strict portion control to avoid crowding the thermal bath. Fry undisturbed on medium-low heat for 6-8 minutes, allowing the heavy crust to polymerize and set firmly.
6–8 min
Turn the heat up to medium-high. Keep frying for another 4-5 minutes, turning them now and then, until the crust is deep red and very crisp and the chicken is cooked right through to the bone.
4–5 min
Extract utilizing a spider skimmer, neutralizing residual oil on absorbent toweling. Encase the exposed skeletal ends in minimal aluminum foil to elevate presentation and ease of handling.
Service must be immediate and piping hot.

How to tell it's done

Chicken lollipops should be red, crisp and well coated outside, juicy, soft and well spiced inside.

Getting it right

Tip

Chef's Tip: Thermal management is paramount. Initiating the fry on a low heat prevents the exterior batter from scorching before the dense, spherical core of chicken meat has safely cooked through to the bone.

What to serve it with

Serve it hot as a starter, with a spicy Schezwan dip and something cooling on the side.

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