SPICY, CRISPY & IRRESISTIBLE - CHICKEN LOLLIPOP RECIPE
WHAT IS CHICKEN LOLLIPOP?
Chicken Lollipop is a popular Indo-Chinese starter made from chicken wings. The meat is shaped to resemble a “lollipop,” marinated in spicy sauces, coated with batter, and deep-fried to golden perfection. It’s crispy on the outside, juicy on the inside, and bursting with flavour.
GOLDEN & CRISPY
Prep Time: 20 min
Marination Time: 30 min
Cooking Time: 20 mins
Servings : 04
INGREDIENTS:
For Chicken:
Chicken Wings – 10 to 12 pieces
Ginger-Garlic Paste – 1 tbsp
Red Chilli Powder – 1 tsp
Black Pepper – ½ tsp
Lemon Juice – 1 tsp
Salt – to Taste
For Batter:
Maida (plain flour) – 3 tbsp
Cornflour – 2 tbsp
Red Chilli Sauce – 1 tbsp
Ginger-Garlic Paste – 1 tsp
Water – as needed
Salt – a pinch
For Frying:
Oil – for deep frying
For Garnish:
Spring Onions or Coriander Leaves – finely chopped
Lemon Wedges
EXTRA TRICKS FOR CRISPINESS
INSTRUCTIONS:
1. Prepare the Chicken:
Clean and pat dry the chicken wings.
Cut at the joint and push the meat down to form a lollipop shape.
Marinate with ginger-garlic paste, red chilli powder, lemon juice, pepper, and salt.
Set aside for 30 minutes.
2. Make the Batter:
In a bowl, mix maida, cornflour, chilli sauce, soy sauce, ginger-garlic paste, and a little salt.
Add water gradually to make a thick, smooth batter.
4. Fry the Lollipops:
Heat oil in a deep pan.
Dip each marinated chicken lollipop in the batter and coat evenly.
Fry on medium heat until golden brown and crispy.
Drain on paper towels.
4. Serve Hot:
Garnish with spring onions or coriander.
Serve with schezwan sauce, ketchup, or spicy mayo.
TIPS FOR PERFECT LOLLIPOPS
Don’t overcrowd the pan while frying — it keeps them crispy.
For extra crunch, double-fry the chicken.
Add a pinch of baking soda to the batter for lighter texture.
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IN CONCLUSION
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