Chicken Lollipop

SpicySpicy Served HotServed Hot
Good based on 4 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Snacks , Non-Vegetarian Curries , Non-Vegetarian Dinner , Non-Vegetarian Lunch


Servings: 4 Preparation time:
  • Chicken, Wings, Meat And Skin, Raw, 10 chicken wings
  • Soya Sauce, Soy, 1 teaspoon soya sauce
  • 1/2 teaspoon Kashmiri chili powder
  • Ginger Paste, Puree, 1 tsp ginger paste
  • Red Food Color Coloring Agent, Colour 1 drop red food coloring (optional)
  • Ginger Garlic Paste, 2 teaspoon garlic paste
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 1 teaspoon finely chopped green chilly
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 2 tablespoons corn flour (or corn starch)
  • Plain Flour, Maida, Refined flour 1 teaspoon refined flour (maida)
  • Canola Oil, Vegetable Oil, Cooking Cooking oil for deep frying
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste

Instructions (Preparation Steps):

  • Collect all the flesh in the chicken wing at one end of the chicken bones.
  • Take a bowl and mix ginger paste, garlic paste, green chili, chili powder, soya sauce; salt .This will be the final marinade.
  • Now, rub the chicken with the marinade and make sure the chicken is well coated the prepared marinade, leave it for 2-3 hours. By overnight marinating, chicken will turn soft.
  • Now, mix maida and cornflour/ corn starch, color and mix them well. Maida and corn flour have binding properties and will help in keeping the masala on the chicken intact.
  • Heat sufficient cooking oil in a frying pan .It is advisable to not over heat the oil, keeping the medium flame will help chicken in getting cooked from inside as well as outside.
  • Now, deep fry the chicken in medium flame until they are well cooked.
  • Alternatively, you can go for a healthier version of this by baking it in a pre-heated oven for 25 minutes at 200 degrees Celsius.
  • You can put aluminium foil at the bone end of the chicken pieces. Serve hot.

Cook's Tip:
Reduce chicken fat- To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.
Sprinkle some salt in a frying pan to prevent oil from splashing.
To store green chillies for longer, remove the stalk and keep in tight glass bottles in the fridge.


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