Preparing your favorite food is always fun. You order it at restaurants and then you wonder to yourself – what if I could have an endless supply of these forever? And that’s how you get motivated to learn how to make it on your own. Because let’s face it, there’s no other way to have as many lollipops as you want without being judged by other people around you.
Sounds crazy? But this is exactly my thought process behind making these lollipops. Chicken lollipops are my favorite starters, and the fact that restaurants charge more than double the number of lollipops on the plate, disappoints me. So, I decided to give these babies a try this week and I have never been so happy with the results.
Enough of chit chat. Here goes the recipe for chicken lollipops with garlic sauce.
- Chicken (wings shaped as lollipops) – 8 pcs
- Oil for deep frying
- Soy sauce – 1 tbsp
- Salt as required
- Ginger-garlic paste – 1tbsp
- Black pepper (crushed) – 1 tsp
- Red chili powder – 1 tsp
- Flour (maida) – 1 tbsp
- Cornflour – 2 tbsp
- MSG – a pinch
- Egg – 1
- Salt – a pinch
- Kashmiri red chili powder or red food color – 1 tsp
- You can get readymade lollipops from online meat stores or you can just buy the wings and shape it yourself at home. Use a sharp boning knife for this. Hold the tapered wing tip and find the first joint. Cut through or to the side of the soft cartilage, not the bone. Cut through the second joint in the same way and cut off the tips clean. Take the drumstick like piece and carefully cut through the skin surrounding the bone. Once you’ve cut off the skin all around, use your knife to scrape down the meat from the bone. Push the meat down to the other end. Your lollipop meat is ready. Watch the video for details.
- Wash the chicken pieces and dry them with a kitchen towel. Add all the ingredients listed in the marinade section to the chicken pieces and mix well. Coat each piece properly with the mixture. Keep it aside for 2-3 hours or more.
- Mix all the ingredients listed for batter in a bowl. Dip the marinated lollipop pieces in the batter and deep fry on medium flame for 5-7 minutes. Make sure you keep turning them over or they’ll overcook on one side.
- When the lollipops turn dark brown on each side, carefully pull them out of the oil and place them on a paper towel to get rid of the excessive oil.
For garlic sauce
Add a tablespoon of olive oil in a pan and add 5-6 pods of chopped garlic. Sauté for a minute. Then add a teaspoon of soy sauce, a teaspoon of vinegar and a teaspoon of chili sauce. Mix well. Add a pinch of MSG (Ajinomoto), salt and sauté on low flame for a minute. Mix a teaspoon of cornflour with half a cup of lukewarm water and add this to the pan. Allow the sauce to cook for a few minutes and once it thickens, switch off the flame. Serve this sauce with the lollipops or pour it over them, according to your preference.