Indo-Chinese Chicken Lollypop
Chicken Lollypop
Chicken lollypop is one of the most famous appetizers in Indo-Chinese dishes. I make it occasionally at home, because it is very difficult to find this dish in any of restaurant here in US.
This is a Indo-Chinese various of fried chicken mainly used chicken wing for this preparation and by making it in home I can try to minimize MSG and other unhealthy ingredient. It is best taste with schezwan sauce. So try this mouth watering Indo-Chinese dish to fulfill your cravings.
Ingredients:
15-16 Chicken Lollypop
2 tbsp ginger garlic paste
1 tsp crushed black peppercorns
1 tbsp soy sauce
1tsp chili sauce/sriracha sauce
Oil for deep-frying
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp red chili paste
½ cup all purpose flour
½ corn flour
salt to taste
Chopped green onion greens for garnishing
Procedure:
Marinate Chicken Lollypop with ginger-garlic paste, salt, ½ tsp black peppercorns, chili sauce and soy sauce in a bowl and keep it aside for 10-15 minutes.
Heat sufficient oil in a pan for frying.
In another bowl combine chopped ginger, garlic, red chili paste, all purpose flour, corn flour salt and ½ tsp black peppercorns, add little water and mix well till a thick batter is formed.
Dip each chicken lollypop separately in the batter and dip fry in hot-oil. Keep flame on medium-high. Fry 5-6 lollypop at a time.
Fry chicken lollypops for 1-2 minute for each side and take out, give chicken a rest time for 5-10 min.
Again heat oil on medium-high and fry chicken lollypop till it turns golden brown in color. Frying chicken twice makes it more crispy.
Drain all the lollypops on absorbent paper.
Garnish with chopped spring onion greens and serve hot with schezwan sauce.