Chicken Lollipop
During our childhood days, I remember our favorite order as appetizers used to be none other than "Chicken Lollipop". My brother and I used to be ready to just finish off the entire plate in a matter of few minutes. The love for this dish still continues today. We had this one specific place where our Papa used to take us out on family dinners named "Sammelan" in Dahisar East. This restaurant had and continue to serve the best Chicken Lollipops till date. The second favorite is Dadar Gymkhana which again has lovely Schezwan Chicken Lollipops.
This dish does not have any history to it, but it would be convenient to say that its Indian-Chinese version of wings. The lollipops are made from chicken wings by making a small slit in between the the flesh and bone, then removing the smaller bone and rolling up all the flesh upwards to make it look like a lollipop or mushroom. We do get readymade chicken wings turned into lollipops at some places, only thing you need to do is marination and batter. I got organic chicken wingettes and then as mentioned above followed the process of creating the lollipops.
This dish does not have any history to it, but it would be convenient to say that its Indian-Chinese version of wings. The lollipops are made from chicken wings by making a small slit in between the the flesh and bone, then removing the smaller bone and rolling up all the flesh upwards to make it look like a lollipop or mushroom. We do get readymade chicken wings turned into lollipops at some places, only thing you need to do is marination and batter. I got organic chicken wingettes and then as mentioned above followed the process of creating the lollipops.
Let's take a look at the recipe for marination and batter for frying.
Ingredients:
Marination:
10-15 Chicken Lollipops
1 tbsp Ginger Garlic Paste
1 tsp Crushed Black Pepper
Ingredients:
Marination:
10-15 Chicken Lollipops
1 tbsp Ginger Garlic Paste
1 tsp Crushed Black Pepper
2 tbsp Red Chili Paste (Recipe at Bottom)
1 tbsp Ginger Garlic Paste
1 tbsp Ginger Garlic Paste
1 tsp Soya Sauce
2 tbsp Red Chili Sauce
2 tbsp Green Chili Sauce
2 tbsp Schezwan Sauce
1/4 tsp Vinegar
1 egg
Pinch of Food Color (Optional)
Salt to taste
Batter Ingredients:
1/2 cup Maida/ All Purpose Flour
1/4 cup Cornflour
Salt to taste
Oil for frying
Method:
Marinate the lollipops as per the mentioned quantity under Marination and mix it well. Keep it aside for 15-20 mins covered.
In the same bowl add corn flour and mix it well to coat all lollipops evenly. Now carefully add all purpose flour and mix it well. Make sure the consistent is thick enough to coat on the lollipops. The coating should stick on the lollipops, so make sure the batter is thick just enough. If you feel you need more all purpose flour, then feel free to add some more all purpose flour.
Keep the lollipops aside and heat oil in a wok or kadai.
Once the oil is hot enough, put the flame on medium gas.
Now start adding lollipop one by one to the heated oil.
Make sure flame is medium because we want the chicken to cook well and not just from outside.
When the lollipop changes color remove it from oil and keep it aside on the tissue paper.
Cover the bottom of the lollipop with aluminium foil and serve hot with Schezwan sauce.
Note: Food Color is optional, the red chilli paste if made out from Kashmiri Red Chilli then the red color will be appearing itself. If you do not get the desired color then use the Food Color.
Recipe for Red Chili Paste: Soak 10-15 Kashmiri Red chillies in water for 5-6 hours. Remove the chillies from water. Slit the chillies in between and remove the seeds from all the chillies. Put it in a grinder and grind it to fine paste.
Recipe for Schezwan Sauce: Make red chilli paste as mentioned above, in a pan add 1 tsp oil, 4-5 chopped garlic, 1 inch chopped Ginger. Make sure not to burn ginger-garlic, then add red chilli paste and mix it well. Once it starts cooking add 1 tsp of vinegar, 1 tsp of soya sauce, Salt to taste. And keep stirring on low or medium flame. If it seems to dry out then keep adding water with spoon. We need a consistency as thick as sauce. So be careful while adding water. Once the rawness of ingredients go away turn off the gas. Store it in a jar and keep it in the fridge. Use it when required.
You can also use the schezwan sauce directly in the batter and skip adding red chili paste, ginger & garlic.
Salt to taste
Batter Ingredients:
1/2 cup Maida/ All Purpose Flour
1/4 cup Cornflour
Salt to taste
Oil for frying
Method:
Marinate the lollipops as per the mentioned quantity under Marination and mix it well. Keep it aside for 15-20 mins covered.
In the same bowl add corn flour and mix it well to coat all lollipops evenly. Now carefully add all purpose flour and mix it well. Make sure the consistent is thick enough to coat on the lollipops. The coating should stick on the lollipops, so make sure the batter is thick just enough. If you feel you need more all purpose flour, then feel free to add some more all purpose flour.
Keep the lollipops aside and heat oil in a wok or kadai.
Once the oil is hot enough, put the flame on medium gas.
Now start adding lollipop one by one to the heated oil.
Make sure flame is medium because we want the chicken to cook well and not just from outside.
When the lollipop changes color remove it from oil and keep it aside on the tissue paper.
Cover the bottom of the lollipop with aluminium foil and serve hot with Schezwan sauce.
Note: Food Color is optional, the red chilli paste if made out from Kashmiri Red Chilli then the red color will be appearing itself. If you do not get the desired color then use the Food Color.
Recipe for Red Chili Paste: Soak 10-15 Kashmiri Red chillies in water for 5-6 hours. Remove the chillies from water. Slit the chillies in between and remove the seeds from all the chillies. Put it in a grinder and grind it to fine paste.
Recipe for Schezwan Sauce: Make red chilli paste as mentioned above, in a pan add 1 tsp oil, 4-5 chopped garlic, 1 inch chopped Ginger. Make sure not to burn ginger-garlic, then add red chilli paste and mix it well. Once it starts cooking add 1 tsp of vinegar, 1 tsp of soya sauce, Salt to taste. And keep stirring on low or medium flame. If it seems to dry out then keep adding water with spoon. We need a consistency as thick as sauce. So be careful while adding water. Once the rawness of ingredients go away turn off the gas. Store it in a jar and keep it in the fridge. Use it when required.
You can also use the schezwan sauce directly in the batter and skip adding red chili paste, ginger & garlic.
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