Better than restaurant chicken lollipop where chicken drumettes are marinated with spices and fried or baked. Lastly tossed in a spicy sweet and tangy finger licking sauce.

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 25 minutes
  • Total time: 85 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: world

Ingredients

  • ½ kg chicken (drummettes (or 1 lb))
  • oil (as needed for frying)
  • 1 ¼ tablespoon Ginger garlic paste or mince (or ½ tsp each of powder)
  • ¼ to ½ red chili powder (or paprika (adjust) or red chili sauce)
  • ½ teaspoon any spice powder (or garam masala)
  • 1/8 teaspoon salt
  • 4 tablespoon cornstarch ((white corn flour) or (2 tbsp rice flour))
  • 1 small onion (finely chopped)
  • ¾ tablespoon ginger (minced)
  • ¾ tablespoon garlic (minced)
  • 1 teaspoon soya sauce
  • 1 teaspoon vinegar
  • 1 tablespoon red chili sauce (or red chilli paste or any hot sauce)
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ½ cup water
  • 2 tablespoon chopped celery or spring onions

Method

Preparation

  1. This section is optional but will tenderize the chicken & keeps it juicy.
  2. Add 3 to 4 tbsp yogurt to a bowl, whisk it.
  3. Then pour 1 ¼ cup water and salt.
  4. Transfer the chicken and brine for 1 hour to overnight to tenderize the chicken.

Frying or grilling chicken

  1. Drain off the buttermilk and add chili powder, ginger garlic, spice powder & salt.
  2. Rub these well and then sprinkle corn flour. Coat the chicken well.
  3. Heat oil until hot enough.
  4. Then fry the chicken on a medium heat until crisp and golden.
  5. Remove to kitchen tissues.
  6. Alternately you can grill then in a preheated oven at 220 C for 20 to 22 mins until cooked through.

How to make chicken lollipop

  1. Add 1½ tsp oil to a pan for seasoning and heat it.
  2. Saute ginger garlic until aromatic. Add onions & fry until transparent.
  3. Stir in red chili sauce, sugar, vinegar and soya sauce.
  4. When the sauce begins to bubble pour water and stir.
  5. Taste and check the salt, sweet, sour & spice.
  6. Add more if needed. Cook until the sauce thickens.
  7. Add the fried chicken. Toss them well to coat the sauce.
  8. Garnish chicken lollipop with spring onions or celery.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.