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.
