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Chicken Lollipop Featured Image

Chicken Lollipop

By Mita Mondal
Chicken lollipops refer to marinated chicken wings with aromatic spices that are double-fried for added crunchiness. These are then coated in a spicy batter and deep-fried.
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Prep Time 20 minutes
Cook Time 25 minutes
Marination time 20 minutes
Total Time 1 hour 5 minutes
Course Non Veg Snacks
Cuisine Indian
Servings 3
Calories 309 kcal

Ingredients
  

  • 300 gm chicken wings

To marinate the chicken wings:

  • Salt To taste
  • ½ tsp Aromat powder or chicken powder
  • 1 tsp vinegar or lemon juice
  • 1 tsp ginger garlic paste
  • 1 tsp chili paste or schezwan sauce or chili powder
  • 1 tsp ginger finely chopped

To make the batter:

  • 3 tbsp corn flour
  • 3 tbsp refined wheat flour
  • ½ tsp salt
  • ½ tsp Aromat powder
  • 1 tsp black pepper crushed
  • ½ tsp schezwan sauce
  • ½ tsp ginger garlic paste
  • 1 piece egg
  • Water As required

To fry the chicken lollipops:

  • Cooking oil An adequate amount

To make the sauce:

  • 1 tbsp garlic finely chopped
  • 1 tbsp ginger finely chopped
  • ½ tbsp green chilies finely chopped
  • 2 tbsp onion finely chopped
  • 3 tbsp spring onions finely chopped
  • 2 tbsp cooking oil
  • Water As required
  • ½ tsp salt
  • ½ tsp Aromat powder
  • 2 tsp schezwan sauce
  • 1 tsp vinegar
  • 1 tsp soy sauce
  • 1 tbsp tomato sauce
  • ½ tsp corn flour

Instructions
 

  • Take chicken wings (300 gm) and cut each into two.
  • Slit and pull the meat outward.
  • Shape the lollipop.
  • Repeat the steps for all. Now, add salt to taste, aromat powder or chicken powder (½ tsp), vinegar, ginger garlic paste, chili paste, and ginger (1 tsp, finely chopped).
  • Mix nicely. Keep aside for 15 to 20 minutes for marination.
  • Take a bowl. Put corn flour (3 tbsp). Add refined wheat flour (maida) (3 tbsp). Add salt (½ tsp). Add aromat powder (½ tsp). Add crushed black pepper (1 tsp). Add schezwan sauce (½ tsp). Add ginger garlic paste (½ tsp). Add egg (1 piece).
  • Add water as required.
  • Mix and make a smooth and thick batter.
  • Put each chicken lollipop in the batter. Coat it nicely.
  • Heat enough cooking oil in a kadai on a high flame to deep fry the chicken lollipops. When the oil is hot, reduce the flame of your gas stove to medium. Release each lollipop carefully in the hot oil.
  • Half fry them for 4 to 5 minutes. Remove them when they turn to a nice golden color.
  • Half-fry all the lollipops. Keep them on a plate. Set it aside to rest for 2 minutes.
  • After 2 minutes, put them in the oil again. Let them fry for another 4 to 5 minutes.
  • In the meantime, heat 2 tbsp of cooking oil in another kadai or wok. When hot, put 1 tbsp of finely chopped ginger and garlic along with ½ tbsp of fresh green chilies in the oil. Cook them for a minute on high flame. When they start to change color, put onion (2 tbsp, finely chopped).
  • Cook till it changes color. then, add water as required, salt (½ tsp), aromat powder (½ tsp), schezwan sauce (2 tsp), vinegar (1 tsp), soy sauce (1 tsp), and tomato sauce (1 tbsp). Mix and cook on high flame. Finally, mix ½ tsp corn flour in water and add it to the sauce to make it thick.
  • Add fresh spring onions (3 tbsp, finely chopped).
  • Remove half of the sauce and put it in a small bowl.
  • Remove the cooked chicken lollipops as well and put them in the remaining sauce. Toss and mix them.
  • Your spicy homemade chicken lollipops are ready. Garnish them with fresh spring onions and serve them hot with the sauce you kept aside.
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Notes

Make sure that the amounts of corn flour and refined wheat flour are the same.
I add egg to the batter. It enhances the coating on the chicken lollipops.
Whisk the batter for about one-and-a-half to 2 minutes for the desired smooth and thick consistency.
I recommend frying the chicken lollipops twice for additional crunchiness.
You can also serve the chicken lollipops without coating it with the sauce

Nutrition Info (Estimation Only)

Nutrition Facts
Chicken Lollipop
Amount per Serving
Calories
 
309
Calories from Fat 180
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
10
g
Cholesterol
 
99
mg
33
%
Sodium
 
650
mg
28
%
Potassium
 
259
mg
7
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
15
g
30
%
Vitamin A
 
260
IU
5
%
Vitamin C
 
6
mg
7
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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