how to make chicken lollipop

Luscious, rich, sweet, and zesty meat. This crispy finger-licking chicken appetiser from Indo-Chinese cuisine is one of the most popular chicken wings starters. It’s essentially a recipe for crispy batter-fried chicken wings made with drumettes and wingettes of chicken. The inside of these fried chicken wings is juicy and flavorful, while the outside is exceptionally crispy. Its heavenly taste will make you crave it on a regular basis when served with spicy schezwan sauce or sweet chilli garlic dip!

Did you know that the term “chicken lollipop” refers to how chicken wings look after trimming? Yes, the chicken wing meat is partially sliced from the bone and pressed down to create the lollipop-like appearance, a process known as “frenching.”

You can also make your favorite Indo-Chinese treat into one of these four variations :

  • Instead of deep-frying your chicken lollipops, air-fry or bake them for a healthier option.
  • Coat the chicken in panko breadcrumbs before cooking for an extra crispy chicken lollipop. The fried breading gives the chicken a nice crunch.
  • Cover the chicken lollipops in a BBQ dry rub and smoke them for a show-stopping appetizer. This will provide you with a fantastic smokey flavor.
  • Grill the chicken lollipops with the Indian tandoori masala. Black pepper, cardamom, cinnamon, cloves, coriander, cumin, fenugreek, garlic powder, ginger, and nutmeg are all ingredients in Tandoori masala. Grilling the lollipops gives them a delicious sear and juicy interior, similar to the Indian Chicken lollipop recipe.


  1. Using paper towels, pat the chicken lollipops to make chicken lollipop
  2. In a large mixing bowl, combine the soy sauce, chili powder, ginger garlic paste, ketchup, and vegetable oil.
  3. Toss the chicken lollipops in the marinade to coat. Refrigerate it for at least 1 hour and up to 12 hours, covered.
  4. In a large mixing bowl, combine the all-purpose flour, rice flour, cornflour, cornstarch, egg, and salt. Blend the batter until smooth and lump-free.
  5. Before removing the chicken lollipops from the marinade, allow any excess marinade to drip off.
  6. Holding one of the exposed bones of a chicken lollipop, dip the meaty end of the chicken lollipop into the batter to completely coat, then set it aside on a dish. Continue with the remaining chicken lollipops.
  7. A sheet tray should be lined with paper towels.In a large saucepan or Dutch oven, heat three inches of vegetable oil to 180°C.
  8. Fry the chicken lollipops in batches, about 5 minutes per lollipop, until golden brown.
  9. Line a sheet tray with paper towels and place the fried chicken lollipops on top. Serve right away.

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By surojit

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