This dish was requested by a fan, so here's my version of a chicken lollipop. It's crunchy, juicy, has lots of flavour and is best served with a tamarind sauce.
Category
Snack
Servings
4
Prep time
30 minutes
Cook time
20 minutes
This dish was requested by a fan, so here's my version of a chicken lollipop. It's crunchy, juicy, has lots of flavour and is best served with a tamarind sauce.
Ingredients
- 1kg (2.2 lbs) chicken wings
- thumb-sized piece ginger, finely grated
- 1 tbsp Kashmiri chilli powder
- 1.5 tbsp soy sauce
- 1 egg
- 5 tbsp flour
- 5 tbsp cornflour
- oil for frying
- coriander to garnish
- 2 tbsp brown sugar
- 5 tbsp tamarind puree
- small piece ginger, finely grated
- 0.5 tsp salt
- 3 tbsp water
Chicken lollipops
Tamarind dipping sauce
Directions
Chicken lollipops
To prepare the chicken wings, cut off the wing tips and discard. For the drumette (the part closest to the breast), scrape the meat, pushing it to one end to create a lollipop shape with a clean bone and a nugget of meat. For the flat, remove the smaller of the two bones, then scrape the meat around the remaining bone, pushing it to one end to form a lollipop shape.
- Place the chicken wings in a bowl. Add the ginger, soy sauce, chilli powder, egg, and flour, then mix well.
- Heat the oil to 160°C (320°F) and carefully lower the chicken wings in, working in batches if necessary to avoid overcrowding the pan. Turn every 2-3 minutes, cooking for a total of 8-10 minutes depending on the size of the wings. Remove from the oil and place on a tray with a rack to drain excess oil.
- Serve with tamarind dipping sauce and garnish with coriander.
Tamarind dipping sauce
Place all ingredients in a small pot and bring to a light simmer. Cook for 3-4 minutes. The sauce is now ready to serve.
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