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:
To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.
To prevent chopped brinjals from getting discoloured keep them in salted water, till required.
When measuring wet ingredients like oil or milk, always place the measuring cup on the counter to ensure a level surface.


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