Chicken cheese lollypops are made with a paste of boneless chicken, carrots, onions, ginger-garlic paste along with other ingredients and shaped like a lollypop around a small cheese cube. It is then fried to golden brown after coating in bread crumbs. The process to make chicken cheese lollypop at home is easy, as described in my recipe.
KEY TAKEAWAYS
- Chicken cheese lollypop is one of the favorite evening snack items of both young and old.
- If you do not fry all the lollypops, store them in an airtight container in your fridge.
- Serve them with sweet tomato ketchup, classic tomato or sweet and spicy chili sauce, tangy tamarind or fresh mint chutney, zesty coriander chutney, a simple yogurt dip, or refreshing salad.
- Chicken cheese lollypops offer a crispy, spicy, and juicy taste profile.
- The similar dishes are veg cheese lollypops, paneer lollypops, vegetable lollypops, egg lollypops, mutton lollypops, and fish lollypops.
The Ingredients:
- 250 gram boneless chicken
- 1 tbsp ginger garlic paste
- ½ cup carrot (cut in small cubes)
- ½ cup onions (sliced)
- ½ cup cabbage (sliced finely – optional)
- 1 tsp red chili flakes
- 1 tsp mixed herbs
- 1 tsp salt
- 1 tsp soy sauce
- 1 tsp white vinegar
- 1 tsp red chili sauce
- ½ cup coriander leaves
- ½ tsp black pepper powder
- 2 slices bread (torn)
- 1 piece egg
To make the lollypops:
- 2 cubes cheese (each cut into four smaller cubes)
- 8 pieces ice cream sticks
To make the slurry:
- 2 tbsp corn flour
- ½ tsp salt
- ½ tsp red chili powder
- ½ cup water
For coating the lollypops:
- 1 cup breadcrumbs
For deep frying the lollypops:
- Cooking oil – Adequate amount
One evening, as I was aimlessly surfing through social media pages, I came across a video uploaded by a little girl. She was making this dish like a pro. I loved her style and confidence in her eyes and was immediately hooked to it.
I noted down the ingredients and thought of making it myself the very next day. I followed the instructions and measurements carefully, and also used my culinary experience. The final result was awesome. It looked wonderful and when I tasted it, I felt how easy it is to make wonderful recipes with just a little effort.
How to Make Chicken Cheese Lollypop Recipe? (Step by Step Guide with Images)
Step 1: Take a mixer grinder and put 250 gm of boneless chicken, 1 tbsp of ginger garlic paste, ½ cup of fresh carrot cut in small cubes, ½ cup of sliced onion, ½ cup of finely sliced fresh cabbage if you want, 1 tsp of red chili flakes or red chili powder, 1 tsp of mixed herbs, 1 tsp of salt, 1 tsp of soy sauce, 1 tsp of white vinegar, 1 tsp of red chili sauce or tomato sauce, ½ a cup of fresh coriander leaves, ½ tsp of black pepper powder, 2 slices of fresh bread torn in small pieces, and 1 egg.
(Pro tip: Do not add water).
Step 2: Make a fine paste of all these ingredients. Transfer it to a bowl and keep aside for the flavors to blend together well.
Step 3: In the meantime, take two pieces of cheese cubes. Cut each of them into four smaller identical cubical pieces.
Step 4: Insert the ice cream sticks in each of these cheese cubes. Keep them aside.
(Pro tip: Do not rush the process. Be careful not to break the cheese cubes).
Step 5: Now take a fresh bowl to make the slurry. Take 2 tbsp of corn flour, ½ tsp of salt, ½ tsp of red chili powder, and ½ cup of normal water and mix them nicely. Keep it aside.
(Pro tip: Adjust the quantity of water as needed. The slurry should not be too runny or too thick).
Step 6: Also, take 1 cup of freshly made breadcrumbs on a separate plate.
(Pro tip: You can take store-bought breadcrumbs as well if you do not want the hassle of making it).
Step 7: Now, take a little bit of the chicken mixture on your palm greased with oil, flatten it, place the cheese sticks, and cover it nicely from all sides to shape the lollypops. Keep them aside to set.
(Pro tip: Make sure that the cheese is covered properly to prevent it from melting while frying the lollypops).
Step 8: Coat the lollypops first with the slurry and then with the breadcrumbs. Repeat the process to double coat the lollypops for additional crunchiness. Keep them aside when done to set properly.
(Pro tip: You may keep it in the refrigerator for half an hour for best results and prevent the breadcrumbs from falling apart while frying).
Step 9: Heat oil and fry the lollypops carefully to golden brown on medium flame. Flip them carefully to fry nicely from all sides.
(Pro tip: Do not overcrowd the pan. Fry the lollypops in batches of four for best results).
Step 10: Remove the lollypops and put them on a plate covered with tissue paper to absorb the excess oil.
Step 11: Serve them hot with tomato ketchup.
Recipe Card
Chicken Cheese Lollypop
Ingredients
- 250 gram boneless chicken
- 1 tbsp ginger garlic paste
- ½ cup carrot cut in small cubes
- ½ cup onions sliced
- ½ cup cabbage sliced finely – optional
- 1 tsp red chili flakes
- 1 tsp mixed herbs
- 1 tsp salt
- 1 tsp soy sauce
- 1 tsp white vinegar
- 1 tsp red chili sauce
- ½ cup coriander leaves
- ½ tsp black pepper powder
- 2 slices bread torn
- 1 piece egg
To make the lollypops:
- 2 cubes cheese each cut into four smaller cubes
- 8 pieces ice cream sticks
To make the slurry:
- 2 tbsp corn flour
- ½ tsp salt
- ½ tsp red chili powder
- ½ cup water
For coating the lollypops:
- 1 cup breadcrumbs
For deep frying the lollypops:
- Cooking oil Adequate amount
Instructions
- Take a mixer grinder and put 250 gm of boneless chicken, 1 tbsp of ginger garlic paste, ½ cup of fresh carrot cut in small cubes, ½ cup of sliced onion, ½ cup of finely sliced fresh cabbage if you want, 1 tsp of red chili flakes or red chili powder, 1 tsp of mixed herbs, 1 tsp of salt, 1 tsp of soy sauce, 1 tsp of white vinegar, 1 tsp of red chili sauce or tomato sauce, ½ a cup of fresh coriander leaves, ½ tsp of black pepper powder, 2 slices of fresh bread torn in small pieces, and 1 egg. (Pro tip: Do not add water).
- Make a fine paste of all these ingredients. Transfer it to a bowl and keep aside for the flavors to blend together well.
- In the meantime, take two pieces of cheese cubes. Cut each of them into four smaller identical cubical pieces.
- Insert the ice cream sticks in each of these cheese cubes. Keep them aside. (Pro tip: Do not rush the process. Be careful not to break the cheese cubes).
- Now take a fresh bowl to make the slurry. Take 2 tbsp of corn flour, ½ tsp of salt, ½ tsp of red chili powder, and ½ cup of normal water and mix them nicely. Keep it aside. (Pro tip: Adjust the quantity of water as needed. The slurry should not be too runny or too thick).
- Also, take 1 cup of freshly made breadcrumbs on a separate plate. (Pro tip: You can take store-bought breadcrumbs as well if you do not want the hassle of making it).
- Now, take a little bit of the chicken mixture on your palm greased with oil, flatten it, place the cheese sticks, and cover it nicely from all sides to shape the lollypops. Keep them aside to set. (Pro tip: Make sure that the cheese is covered properly to prevent it from melting while frying the lollypops).
- Coat the lollypops first with the slurry and then with the breadcrumbs. Repeat the process to double coat the lollypops for additional crunchiness. Keep them aside when done to set properly. (Pro tip: You may keep it in the refrigerator for half an hour for best results and prevent the breadcrumbs from falling apart while frying).
- Heat oil and fry the lollypops carefully to golden brown on medium flame. Flip them carefully to fry nicely from all sides. (Pro tip: Do not overcrowd the pan. Fry the lollypops in batches of four for best results).
- Remove the lollypops and put them on a plate covered with tissue paper to absorb the excess oil.
- Serve them hot with tomato ketchup.
Notes
Nutrition Info (Estimation Only)
