Chicken Lollipop: A Flavorsome Finger Food Delight

Chicken Lollipop: A Flavorsome Finger Food Delight

Introduction:

If you're a fan of finger foods and love to indulge in flavorsome appetizers, then Chicken Lollipop is a dish you must try. Originating from the Indo-Chinese culinary fusion, this popular dish is known for its succulent chicken drumettes that are transformed into irresistible lollipops. In this blog post, we will explore the origins of Chicken Lollipop, discuss its unique preparation method, and delve into the flavors that make it a favorite among food enthusiasts.

Origins and Popularity:

Chicken Lollipop is said to have originated in the Indian subcontinent during the 1960s and gained popularity through Chinese restaurants that catered to the Indian palate. Its unique presentation and combination of flavors quickly made it a favorite appetizer in Indo-Chinese cuisine. Today, Chicken Lollipop is enjoyed in various parts of the world and has become a must-have dish in many Indian-Chinese restaurants and street food joints.

Preparation Method:

To make Chicken Lollipop, the drumettes are prepared by scraping the meat from the bone and shaping it into a lollipop-like form. These marinated and coated drumettes are then deep-fried until golden and crispy, resulting in a delectable dish that combines tenderness and crunchiness in every bite. Let's explore the step-by-step process to make this mouthwatering appetizer.

Ingredients:

For the Chicken Marination:

• 500 grams chicken drumettes
• 2 tablespoons soy sauce
• 1 tablespoon ginger-garlic paste
• 1 tablespoon chili sauce
• 1 tablespoon vinegar
• 1 tablespoon cornstarch
• 1 teaspoon black pepper powder
• Salt to taste

For the Coating:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon red chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste

For Frying:

• Vegetable oil

For Garnish:

• Spring onions (chopped)
• Sesame seeds (optional)

Instructions:

Preparing the Chicken:

Clean and wash the chicken drumettes thoroughly.

Using a sharp knife, carefully scrape the meat from the bone, pushing it downwards to form a lollipop-like shape.

Pat dry the drumettes using a paper towel.

Marinating the Chicken:

In a mixing bowl, combine soy sauce, ginger-garlic paste, chili sauce, vinegar, cornstarch, black pepper powder, and salt.

Add the chicken drumettes to the marinade, ensuring each piece is well coated.

Cover the bowl and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to infuse.

Coating the Chicken:

In a separate bowl, combine all-purpose flour, cornstarch, red chili powder, garlic powder, onion powder, and salt.

Coat each marinated chicken drumette with the flour mixture, pressing gently to ensure an even coating.

Shake off any excess coating and set aside.

Deep-Frying the Chicken:

Heat vegetable oil in a deep pan or wok for frying. The oil should be deep enough to submerge the drumettes completely.

Once the oil is hot, carefully add the coated chicken drumettes in batches, ensuring not to overcrowd the pan.

Fry the drumettes on medium-high heat until they turn golden brown and crispy. This usually takes around 8-10 minutes.

Remove the fried drumettes using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Garnishing and Serving: