Chicken Lollipop

With the card parties just around the corner, we have the perfect recipe for you! Crispy on the outside, juicy inside—Chicken Lollipops are the life of every party. Perfect as a starter or as your weekend indulgence, these fiery, flavour-packed bites are pure crowd-pleasers.

Ingredients for Chicken Lollipop

• P Mark Kachi Ghani Mustard Oil – 3 tbsp (for marination + frying)

• Chicken Lollipop pieces – 12 (drumettes or wingettes shaped into lollipops)

• Ginger-Garlic Paste – 2 tbsp

• Red Chili Powder – 1 tsp

• Kashmiri Chili Powder – 1 tsp (for colour)

• Black Pepper Powder – ½ tsp

• Soy Sauce – 1 tbsp

• Tomato Ketchup – 1 tbsp

• Cornflour – 3 tbsp

• Maida (All-purpose Flour) – 2 tbsp

• Egg – 1

• Salt – to taste

• Green Chilies – 2 (finely chopped, optional)

• Spring Onion Greens – for garnish
  

Method for Chicken Lollipop

1. Clean and pat dry the lollipop pieces. Make small slits so that the marinade can seep in.

2. In a bowl, mix ginger-garlic paste, chili powders, pepper, soy sauce, ketchup, salt, and 1 tbsp mustard oil.

3. Coat the chicken with the prepared marinade well and let it rest for at least 30 minutes.

4. Add cornflour, maida, egg, and a splash of water to the marinated chicken. The coating should be thick and clingy.

5. Heat the rest of the mustard oil till it shimmers. Drop in the lollipops and fry on medium heat till deep golden and crispy.

6. Toss the fried lollipops in a quick mix of fried green chilies and spring onion greens for that Indo-Chinese kick.

7. Your Chicken Lollipops are ready! Serve piping hot with schezwan sauce or mint chutney.

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