Friday, 14 February 2014

Lollipop Chicken

Lollipop chicken is such a versatile item. It can be served as a starter or with tea. Children tend to love due to its friendliness to eat with their little hands. The best part is it is so easy to make.


Chicken wings                                                10
Vinegar                                                           1/2 cup
Salt                                                                 1/2 tsp
Oil                                                                  for frying

Flour Mixture

Flour                                                                1 cup
Salt                                                                  1/2 tsp
Red Chilli                                                         1/4 tsp

Egg Mix

Eggs                                                                 2
Salt                                                                  1-2 pinches
Hot Sauce                                                        1 tsp

Bread Crumb Mixture

Bread crumbs                                                   1 1/2 cup
Salt                                                                   1/2 tsp
Red chilli                                                           1/2 tsp


  1. Cut the wing tips and discard. Cut the drumette and winglet at joint.
  2. Using a sharp knife cut around the bone on the thinner side of the drumette. Using your hands push the meat down all the to the bottom of the bone to achieve lollipop shape. Do the same with the winglet and remove  the thinner bone by pulling it out.
  3. Wash and put the wings in a bowl. Pour over the vinegar and salt and let stand for 15-20 mins.
  4. Drain the wings and rinse under cold water. Dry the wings using a paper towel.
  5. Make your breading assembly ready.
  6. Put flour in a bowl and add in salt and chilli and mix well. 
  7. Beat the egg with salt  and hot sauce and keep aside.
  8. Mix bread crumbs, salt and chilli and keep them in a separate plate.
  9. Make the assembly line in the sequence of flour mixture, followed by egg and then bread crumb mix.
  10. Heat around 2-3 inches of oil in a heavy bottom pan either a wok or cast iron.
  11. Coat the wings in flour. Dust the excess flour off by shaking it gently.
  12. Dip in the egg mixture and then roll them in breadcrumb mix.
  13. Put them on the baking sheet and refrigerate for 30-40 mins. Refrigeration helps the coating to stay on the chicken during frying. You can skip this step if you want.
  14. Fry wings for 5-7 mins on each side until golden brown.
  15. Serve with ketchup, bbq sauce or hot sauce.

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