Chicken lollipop is a modified form of Chicken 65 recipe where it is made from the middle as well as the inner segments of chicken wings alone. The chicken wings have one or two bones surrounded by flesh, which are usually removed and the flesh is pushed towards one end of the wings bone. Such flesh is usually collected separately for making Chicken Lollipop. These are then marinated as done in Chicken 65 for about 2 hours in a spicy batter containing Ginger, Garlic and Pepper powder. Then it is deep fried in oil. This is also a common and popular recipe in the Indian Chinese cuisine.
In Chicken Lollipop, the recipe and ingredients vary according to the taste and the culture prevailing in that area.
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Now let us see how to make Chicken Lollipop.
- Chicken Lollipop – 300 gms
- Maida – 1 ¼ tblsp
- Corn flour – 1 tblsp
- Red chilli powder – 1 tsp
- Kashmiri chilli powder – ½ tsp
- Ginger garlic paste – 1 tsp
- Turmeric powder – ½ tsp
- Curd – 2 tblsp
- Salt – to taste
- Oil – for frying
Mix all the ingredients (except chicken) in the bowl. Clean and wash the lollipop pieces. Add lollipop pieces in the prepared mixture and marinate well without breaking the flesh and bone.
Keep it in the fridge for about half an hour. Heat oil in a frying pan and deep fry the lollipops.
Serve hot with fresh vegetables and lime.
You can serve lollipop with grated, red cabbage, cabbage, carrot and onion.
You can add lime juice instead of curd.
I use Kashmir red chilli powder for color.
If you want you can use red color one pinch.
Lollipop chicken is available in godrej chicken.
More About Chicken and Chicken Recipes
- Cleaning Chicken
- Chicken Lollipop Manchurian
- Chicken Lollipop
- Chicken 65
- Chicken Soup
- Chicken Pepper Fry
- Chicken Kheema Curry
- Chicken Curry
- Mint Chicken
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