Indo-Chinese · serves 2

Chicken Lollipop

Crisp, red, sticky. Made at home for a fraction of what it costs out.

40 min A proper cook Non-vegetarian

Ingredients

  • 12 chicken wings, frenched into lollipops
  • 3 tbsp cornflour
  • 2 tbsp maida
  • 1 egg
  • 1 tbsp ginger-garlic paste
  • 2 tbsp soy sauce
  • 3 tbsp chilli sauce
  • 1 tbsp vinegar
  • 1 tsp kashmiri chilli powder
  • Oil to fry

Method

  1. Marinate the lollipops in ginger-garlic, soy, chilli powder, salt and pepper for 30 minutes.
  2. Add egg, cornflour and maida. Coat thickly.
  3. Fry on medium 8 minutes till cooked through, then again on high for 1 minute for the crunch.
  4. Sauce: garlic in 2 tbsp oil, chilli sauce, soy, vinegar, a splash of water. Bubble till sticky.
  5. Toss the lollipops in, off the heat, so they stay crisp.
  6. Wrap the bones in foil if you're being fancy.

Questions people ask about Chicken Lollipop

How long does Chicken Lollipop take?

About 40 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Lollipop?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Lollipop ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Lollipop vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Lollipop?

On its own as a main, or with fried rice or noodles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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