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:
Ingredients
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
Process
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)
