Chicken Lollipop recipe

Ingredients (240 ml cup used):

½ kg chicken drummettes (or 1 lb)
oil as needed

Marination

1 ¼ tbsp. Ginger garlic paste or ½ tsp each of powder
¼ to ½ red chili powder or paprika (adjust)
½ tsp garam masala or any spice powder
⅛ tsp salt
4 tbsp corn flour or (2 tbsp. rice flour)

seasoning

1 medium onion
¾ tbsp. ginger
¾ tbsp. garlic
1 tsp soya sauce
1 tsp vinegar
¾ tbsp. red chili powder or paste ( can use 1 tbsp.)
1 tsp sugar (can reduce to ½)
½ cup water

garnishing

coriander or celery as needed

How to make chicken lollipop recipe

1. I always prefer to soak the chicken in buttermilk for at least an hour. If using larger wings or drummettes i suggest soaking for 4 to 6 hours in refrigerator. I would not recommend skipping this step as it really helps to yield soft and tender chicken when fried or grilled. To make buttermilk, add 3 to 4 tbsp curd/ yogurt to a bowl, Whisk it well with a fork. Add 1 ¼ cup water and ¼ tsp salt and add chicken to the butter milk. Always cover the chicken container and wrap with a few disposable plastic bags. Place the bowl in a separate compartment in the fridge which is not used for fruits, veggies and nuts.

2. Remove skin and fats before going ahead. Hold the thinner side of the drummettes. With the help of a knife, bring down the meat towards the other end. You can look at the picture.

3. Drain off the buttermilk completely if any. Add chili powder or paprika, spice powder, Ginger garlic and pepper powder. Toss gently to coat.

4. Mix cornflour with salt and add it to the bowl. Mix well. If you do not like to use corn flour, you can also use unbleached and unbromated flour. You can make these without flour or can use only 2 tbsp rice flour as well.

5. Shape them to balls on one side and place them all on a plate.

6. Grill or fry the chicken. Grill in a preheated oven at 240 C for 20 to 40 minutes depending on the size. OR Heat oil in a pan. When the oil is hot enough, deep fry them on medium high until cooked. Do not fry on very high flame as it may brown the chicken outside without cooking inside. Frying on a very low flame, will make the chicken hard. I haven’t tried shallow frying or pan frying, since I am not sure if they get cooked well.

7. Drain them on a kitchen towel. I fried in 3 batches.

8. Transfer the oil to a bowl and keep 1.5 tsp oil in the pan. Add ginger garlic and fry until fragrant.

9. Add onions and fry until transparent. While the onions fry, make red chili paste by mixing ¾ tbsp chili powder with 1.5 tbsp water. You can also use readymade chilli paste.