Chicken lollipop is a modified form of Chicken 65 recipe where it is made from the middle as well as the inner segments of chicken wings alone. The chicken wings have one or two bones surrounded by flesh, which are usually removed and the flesh is pushed towards one end of the wings bone. Such flesh are usually collected separately for making Chicken Lollipop. These are then marinated as done in Chicken 65 for about 2 hours in a spicy batter containing Ginger, Garlic and Pepper powder. Then it is deep fried in oil. This is also a common and popular recipe in the Indian Chinese cuisine.
In Chicken Lollipop, the recipe and ingredients vary according to the taste and the culture prevailing in that area.
Now let us see how to make Chicken Lollipop.
Chicken Lollipop Ingredients:
Chicken Lollipop - 300 gms
Maida - 1 ¼ tblsp
Corn flour - 1 tblsp
Red chilli powder - 1 tsp
Kashmiri chilli powder - ½ tsp
Gingergarlic paste - 1 tsp
Turmeric powder - ½ tsp
Curd - 2 tblsp
Salt - to taste
Oil - for frying
Chicken Lollipop Method:
Mix all the ingredients (except chicken) in the bowl. Clean and wash the lollipop pieces. Add lollipop pieces in the prepared mixture and marinate well without breaking the flesh and bone.
Keep it in the fridge for about half an hour. Heat oil in a frying pan and deep fry the lollipops.
Serve hot with fresh vegetables and lime.
Note:
You can serve lollipop with grated, red cabbage, cabbage, carrot and onion.
You can add lime juice instead of curd.
I use kashmiri red chilli powder for colour.
If you want you can use red colour one pinch.
Lollipop chicken is available in godrej chicken.
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