Chicken Lollipop

Chicken lollipop is one of those starters that is fun and easy to eat and that taste totally amazing. It's a crispy fried chicken wing, coated in a spicy and sweet sauce, which gives it the umph of flavour. Once you make this, everyone you feed it to is going to be totally flabbergasted with the taste and technique of this dish.


Table of Content

  1. What is a Chicken Lollipop?
  2. Quick and Easy Chicken Lollipop
  3. How to make Chicken Lollipop?
  4. Expert Tips
  5. Recipe Card  


What is a Chicken Lollipop?

​​Chicken lollipop is a starter which cannot necessarily be classified into Chinese cuisine, therefore these flavours and methods of cooking come under the Indo-Chinese flag. A chicken lollipop is generally made with the middle part of the chicken wing which is Frenched, meaning the meat is scraped off the bone and hanging with only one end so that it can form a lollipop. This lollipop is then deep fried in some form of batter till crispy, followed by a tossing in a thick and spicy szechuan sauce. 


 More Chicken Recipes

  1. Chicken Momos 2 Ways
  2. Chicken Popcorn
  3. Chicken Ghee Roast


    Quick and Easy Chicken Lollipop

    Some crispy-fried and juicy chicken, coated in a spicy and sticky chilli sauce, attached on a stick like bone, a chicken lollipop is the appetiser to start your parties with. Make this recipe for your family or houseguests on the next dinner and see their look as they drool over this flavorful goodness. 


    Suggested cookware for the recipe 


      How to make Chicken Lollipop?

      1) First and foremost, wash all the chicken lollipops and whip them dry using a paper towel. Add all of this into a large bowl.

      Chicken Lollipop

      2) To the large bowl add the salt, pepper, sugar, baking powder, ginger and garlic paste, sesame oil, soy sauce, vinegar and water. Mix everything together while massaging and coating the chicken completely. Leave the chicken to marinate in this mixture for 15 minutes.
      Chicken Lollipop

      3) After waiting for 15 minutes, add the egg and the 2 flours to the bowl. Mix these together with your hands to form a thick and stretchy batter.
      Chicken Lollipop

      4) In a Meyer Stainless Steel Kadai, heat some oil for frying the chicken. Once the oil is hot, grab a chicken wing from the bone and submerge it into the oil. Hold it for 10-15 seconds or till the batter sets into a lollipop and then drop it in.
      Chicken Lollipop

      5) Fry the chicken lollipop for 3-4 minutes while completely submerged into the oil. Take it out of the oil once it is lightly browned. Rest it for a few minutes on a paper towel for the excess oil to drain.
      Chicken Lollipop

      6) Increase the oil temperature and fry it again for 2-3 minutes or till the chicken is nicely browned and crispy from the outside and fully cooked from the inside. Set it aside on a cooling tray.
      Chicken Lollipop

      7) In a separate Meyer Non-Stick Chefs Pan, start to prepare the sauce. For that add a few spoons of oil from the frying oil. In the oil add your garlic ginger paste and onions with the green chilli and saute for a few minutes.
      Chicken Lollipop

      8) In a bowl mix together the cornflour with 1/4 cup of water and make it into a thick slurry, add it into the pan and mix. To the slurry mixture, add your vinear, soy sauce and red chilli sauce.
      Chicken Lollipop

      9) Mix everything together and season with salt and pepper to taste. Heat it in the pan till it reaches a thick and glossy consistency.
      Chicken Lollipop

      10) Take the fried chicken lollipops and add them into the thick sauce that we just made. Toss the lollipops to coat them nice and evenly with a thick coating of the sauce. Serve them hot directly from this stage and garnish with green onion slices.
      Chicken Lollipop


      Expert Tips

      1) Make sure to pull all the meat down on the chicken, otherwise it would not form a lollipop.

      2) You can also add a tbsp of honey or sugar into the sauce to balance out the chilli flavour with the sweet.

      3) If you don't hold the lollipop before dropping it in the oil it will not form a perfect lollipop.

      Recipe Card

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