Chicken Lollipops Recipe

Chicken lollipop is an hors d’oeuvre popular in Indo-Chinese cuisine. A chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce. Let’s check out the recipe below:


For chicken wings

  • 12-14 chicken wings
  • 1 tbsp ginger garlic paste
  • 1 tsp garlic powder
  • 1 tsp red chili powder
  • ½ tsp black peppercorn powder
  • salt to taste
  • 1 tbsp corn flour
  • oil to deep fry

For Szechuan Sauce

  • 1 tbsp oil
  • 1 tbsp garlic, chopped
  • 1 tbsp ginger, chopped
  • 1 tbsp celery, chopped
  • 1 medium onion, chopped
  • salt to taste
  • 1 tsp black pepper powder
  • ½ cup kashmiri red chili paste
  • 1 cup tomato ketchup
  • 1 tbsp sugar
  • 1 tbsp vinegar


For chicken wings

  • In the mixing bowl add chicken wings, ginger garlic paste, garlic powder, salt, pepper, corn flour and red chili powder; mix well. Marinate for 2-3 hours.
  • Heat oil in kadhai and deep fry marinated wings until golden brown and crisp.
  • Remove and serve hot with szechuan sauce.

For Szechuan Sauce

  • For sauce heat oil in sauce pan and saute ginger, garlic and celery until turn light brown in color.
  • Add kashmiri red chili paste and saute for 3-4 minutes. Adjust seasoning.
  • Now add tomato ketchup and saute until it starts leaving oil from the edges.
  • when sauce is ready then keep aside.

(Recipe By Chef Ranveer Brar)

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