🍗 Chicken Lollipop is a classic Indo-Chinese appetizer—juicy on the inside, crispy outside, and coated in a spicy-tangy sauce if you want the "wet" version. Here's how to make restaurant-style Chicken Lollipops at home (both dry & saucy versions included):
🔥 Restaurant-Style Chicken Lollipop Recipe
For the Lollipops:
- 10–12 chicken lollipop pieces (drumettes or winglets shaped like lollipops)
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder (Kashmiri for color)
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala (optional, for extra flavor)
- Salt to taste
- 1 tbsp soy sauce
- 1 tbsp red chili sauce or hot sauce
- 1 egg (beaten)
- 2 tbsp cornflour
- 2 tbsp all-purpose flour (maida)
- Oil for deep frying
👨🍳 How to Make It (Dry/Crispy Version)
Step 1: Marinate the Chicken
1. Clean and shape the chicken into lollipops if not pre-cut.
2. Mix chicken with ginger-garlic paste, chili powder, pepper, garam masala, salt, soy sauce, and chili sauce.
3. Let it marinate for at least 30 mins (overnight is best!).
Step 2: Coat & Fry
1. Add egg, cornflour, and all-purpose flour to the marinated chicken. Mix well to coat evenly.
2. Heat oil and deep fry on medium heat till golden and crisp. Don’t overcrowd the pan.
3. Drain on paper towels.
> 🔥 Optional: Wrap the bone end with foil for that restaurant-style look.
🌶️ For the Saucy “Wet” Version
Sauce Ingredients:
- 1 tbsp oil
- 1 tbsp finely chopped garlic
- 1/2 tbsp chopped ginger
- 2–3 green chilies (slit)
- 1/4 cup chopped onions or spring onion whites
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 1/2 tsp sugar (optional)
- Salt to taste
- 1 tsp cornflour mixed with 2 tbsp water (slurry)
How to Make the Sauce:
1. Heat 1 tbsp oil in a pan.
2. Add garlic, ginger, and chilies – sauté until aromatic.
3. Add onions/spring onions, cook for 1–2 mins.
4. Add sauces, vinegar, sugar – mix well.
5. Add cornflour slurry and cook till it thickens slightly.
6. Toss in the fried chicken lollipops, coat well, and cook for 2 more mins.
🌿 Garnish & Serve
- Garnish with chopped spring onion greens.
- Serve hot with mint mayo or schezwan dip!
🧠 Pro Tips
- Want that deep red color like restaurants? Add a pinch of red food color (optional).
- Double fry for extra crispiness—fry once, rest 5 mins, then fry again on high heat.
- If you're using chicken wings, you can cut and push the meat down to create lollipop shapes (or buy pre-shaped lollipops).
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