Crispy Chicken Lollipops
Generally, chicken lollipops come to mind when you want to eat some chicken starters. You will start with chicken wings and convert them into a lollipop. If you want more meat in your chicken, use chicken drumsticks. Take all the wings along with the winglet, which has the shoulder, the wing, and the winglet. Check the first joint and discard the winglet. Then, separate the second joint, and you will have two parts. The first is the wings, which have two bones in it. Then, run a knife between the bones and remove the thinner bine from the chicken meat.
Run a knife around the second bone, push the entire meat down, and your lollipop is ready. Collect the meatball to form a round shape at the end of the bone. For the chicken shoulder, find a thick bone, run a knife around it, separate the meat from the bone as instructed in the wings, and then roll it into a ball of meat. Place the chicken into a bowl for marination, then add soy sauce, ginger garlic paste, crushed black pepper, and salt.
Give it a good mix and let it rest for 30-45 minutes. For the batter, add cornflour, refined flour, chilli powder, salt, and one egg to a bowl, whisk it properly, and add some water to make it thicker. While the batter is getting ready, heat the oil. When the lollipop is marinated and ready, the batter is done, and the oil is heated.
Now, start frying. For this, retake the lollipop, give it a nice roll, making sure the meat is all together, then dip the lollipop into the battery, drain the excess, and drop it into the oil.
Fry the lollipops until they cook well, transfer them to an absorbent paper, and drain off all the excess oil. Now, the starter chicken lollipop is ready to be served. To serve, take the aluminium foil, cover the bones, and garnish with spring greens. Have some sauce on the side to dip the chicken lollipops, and enjoy them warm.
Ingredients;
Marination
- 1 tbsp Ginger-Garlic paste
- Salt
- 1/2 tsp Black pepper
- 1 tbsp Soy sauce
- Oil for deep frying
For batter;
- 2 tbsp Red chilli powder
- 1/2 cup Refined flour
- 2 tbsp Cornflour
- Salt as required
- One egg
- Water as required
- Spring greens for garnishing
Instructions;
- Check the joint and discard the winglet that covered the chicken wing, making it into a lollipop. Then, separate the joint, which is divided into two parts.
- The wing has two bones, so run the knife in between them and separate them. Now run a knife around the thinner bone and, with a firm grip, clean it properly.
- Bring the flesh in by pushing it out, then follow the same procedure with the thicker bone.
- Roll the flesh and convert it into a ball.
- Find a single thick bone, run a knife around it, separate the meat from the bone, and roll it into a meatball.
- Add the chicken to a bowl, then add soy sauce, ginger-garlic paste, crushed black pepper, and salt, and let it rest for 30-45 minutes.
- In a bowl, add cornflour, refined flour, chilli powder, salt, and one egg, whisk it properly, and add water to make a thick batter
- .Heat the oil, dip the lollipop into the batter, and drop it into the oil.
Fry the lollipops until they cook well, and the starter chicken lollipop is ready to be served. - Cover the bones with aluminium foil and garnish with some spring greens.