Chicken appetizers are my all-time favorite food preparations. Whether grilled or fried I just love them all. Even the so-called Indian Chinese cuisine offers yummy chicken starters such as chicken wontons, chicken spring rolls but my personal favorite are the delicious chicken lollipops enjoyed with the piquant Sichuan/ Szechwan sauce. They are perfect for any cocktail party.
Chicken lollipops are prepared from middle and occasionally inner segments of chicken wings. In the making, one of the two bones from middle segment is done away with and all the fleshy part about both bones is pushed to one end of the remaining bone. This gives it the appearance of a lollipop, which is then dipped in a spicy batter and deep-fried until it is crisp and done.
Chicken lollipops can be prepared easily at home. So, follow this recipe and stir up a treat for everyone at home.
Chicken wings – 12 nos.
Ginger-garlic paste – 2 tsp
Red chilly paste/sauce – 1 tbsp
Soy sauce – 3 tsp
Vinegar – 2 tsp
All-purpose flour – 75 gms
Corn flour – 25 gms
Red food coloring – 2-3 pinches
Eggs (beaten) – 2 nos.
Water – 3-4 cups
Salt to taste
Oil for deep-frying
1.) Cut each chicken wing into two parts at the joint. Now carefully pull back the meat from one end of the bone to the other for each of the parts. Take care not to pull the meat completely out. This procedure gives a somewhat lollipop shaped structure to the chicken wings.
2.) Now in boiling water, add the lollipops with salt and 1 teaspoon soy sauce. Cook for 5-7 minutes. Drain and cool.
3.) In a mixing bowl, take ginger-garlic paste, chilly paste, remaining soy sauce, vinegar, coloring, flours, eggs and salt. Mix well to get a uniform batter.
4.) Heat oil for deep-frying on medium heat. Once the oil is hot, dip each chicken wing in the batter and deep-fry until brown.
5.) Serve immediately.