Chicken Lollipops Vibs Favorite Recipe
My personal favorite -the chicken lollipop recipe is sure to make you fall in love with this wonderful snack. Deep fried chicken leg with mild seasoning is the perfect snack for the gathering at your place. Serve your friends a yummy lip smacking delight and set the mood for the evening.
Summary
Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexAverageServings1
Ingredients
Chicken leg (Drumstiks) - 16 no's (skinless leg)
Garlic paste - With 8 - 10 cloves
Red chilly paste - 2 tsp
Soya sauce - 2 tsp
Vinegar - 1 tsp
White pepper powder - 1 tsp
Ajinomoto (Monosodium Glutamate) - 1/4 tsp
Spring onion greens (chopped) - 4 sprigs
Salt - To taste
Ingredients for the batter:
Corn starch - 3/4th tea cup
Refined flour (Maida) - 3/4th tea cup
Eggs - 2
Cooking oil - Enough to deep fry
Salt - To taste
Directions
• Wash and clean the chicken wings and drain the water from the pieces.
• To give a 'lollipop' effect, remove the thin layer of flesh and pull the flesh to one end of the thick bone.
• These lollipop shaped chicken pieces are available in the supermarkets or ask the butcher to do it for you.
• Mix in the marinade ingredients (garlic paste, red chilly paste, Soya sauce, vinegar, Ajinomoto, white pepper powder, chopped spring onion greens and salt) in a bowl and add the chicken leg.
• Marinate for about two hours. As the chicken pieces get marinated, mix the refined flour, cornstarch, eggs, salt, one teaspoon of chilly paste and enough water to make a thick batter in a another bowl. Rest the batter for 15 - 20 minutes.
• Heat sufficient oil in a wok, dip the chicken wings in the batter and deep fry for 3 to 4 minutes, on a medium flame, until golden brown and crisp. Drain the oil and serve hot.
• Note: To make the red chilly paste, immerse about 7/8 dry red chilies in water for about 5 minutes before it is made into a paste.
• Garnish with lemon wedge.
Serves: 4
• To give a 'lollipop' effect, remove the thin layer of flesh and pull the flesh to one end of the thick bone.
• These lollipop shaped chicken pieces are available in the supermarkets or ask the butcher to do it for you.
• Mix in the marinade ingredients (garlic paste, red chilly paste, Soya sauce, vinegar, Ajinomoto, white pepper powder, chopped spring onion greens and salt) in a bowl and add the chicken leg.
• Marinate for about two hours. As the chicken pieces get marinated, mix the refined flour, cornstarch, eggs, salt, one teaspoon of chilly paste and enough water to make a thick batter in a another bowl. Rest the batter for 15 - 20 minutes.
• Heat sufficient oil in a wok, dip the chicken wings in the batter and deep fry for 3 to 4 minutes, on a medium flame, until golden brown and crisp. Drain the oil and serve hot.
• Note: To make the red chilly paste, immerse about 7/8 dry red chilies in water for about 5 minutes before it is made into a paste.
• Garnish with lemon wedge.
Serves: 4
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