Meal Prep · South Indian
Chicken Lollipop
Crispy on the outside, juicy on the inside, these iconic South Indian-style chicken lollipops are a true crowd-pleaser.
Ingredients
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Step-by-step- Prepare chicken lollipops by pushing the meat down to one end of the bone, creating a lollipop shape. Marinate with 1 tbsp ginger-garlic paste, 1 tsp red chili powder, turmeric, 1/2 tsp black pepper, 1/2 tsp salt, and lemon juice for at least 30 minutes.
- Prepare the coating batter: In a bowl, whisk together all-purpose flour, cornstarch, egg, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp black pepper, 1/2 tsp salt, and water until a thick, smooth batter forms.
- Dip each marinated chicken lollipop into the prepared batter, ensuring it’s fully coated.
- Heat oil for deep frying in a wok or deep pan over medium heat. Once hot, carefully place the coated chicken lollipops into the oil, ensuring not to overcrowd the pan.
- Fry the lollipops for 8-10 minutes, turning occasionally, until golden brown, crispy, and cooked through. Remove and drain excess oil on paper towels.
- For the sauce: Heat 2 tbsp oil in a separate pan. Sauté chopped garlic, ginger, green chilies, and spring onion whites until fragrant.
- Add red chili sauce, soy sauce, vinegar, sugar, and chicken stock/water. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens. Adjust salt if needed.
- Add the fried chicken lollipops to the sauce and toss gently until well coated.
- Garnish with spring onion greens and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked chicken lollipops in an airtight container in the refrigerator. Reheat for best results.
Freezer Up to 1 month
Freeze fried (but unsauced) lollipops in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw before reheating.
Reheat Oven/Air Fryer
Reheat sauced lollipops in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes until crispy and heated through. Microwaving may result in loss of crispness.
Chef’s Corner
- For perfectly shaped lollipops, ensure the chicken wingettes are properly scraped down the bone. Ask your butcher to do it for you if unsure.
- Double frying the lollipops (fry once, let cool slightly, then fry again briefly at higher heat) can make them extra crispy.
- Adjust the spice level of the sauce by increasing or decreasing the amount of red chili sauce and green chilies.
- For a healthier option, you can bake or air-fry the lollipops instead of deep-frying, though the texture will be slightly different.
