Restaurant Style Chicken Lollipop | Non Veg Appetizer | Party Recipes

Chicken Lollipops are a popular starter in restaurants and I must admit that am a big fan of chicken lollipop.Nowadays, it's very easy to make this kind of starters at home as you get individual preference pieces unlike earlier time when one had to buy a whole chicken for a particular kind of recipe.My kids love chicken lollipops too.I have used chicken wings and prepared my own chicken lollipop, the detailed cutting part is listed in the video, please watch.However, these days you get your own prepared wings too, just marinate and fry.It's very simple, right? I couldn't click any step by step pics as it was made for dinner and when all were at home, I hardly time to get time to click pictures.I haven't added any colour to this recipe, and have used Kashmiri chilly powder that gives a nice natural colour.Go ahead and give this a try over the weekend, enjoy !!

                                       


Preparation time~2 hours+ 15 mins
Cooking time~15-20 minutes
Serves~12 lollipops

Ingredients
for marination
chicken 6 wings (makes 12 lollipops)
hot chilli powder 1tsp
ginger-garlic paste 2 tsp
pepper powder 1tsp 
lemon juice 1tbsp
salt

for coating
all-purpose flour(maida) 1/2 cup
corn flour 1/2 cup
Kashmiri chilly paste/powder 1 tbsp
water 1/4 cup
salt

oil to deep-fry

Watch on YouTube-

  

Method

• You can use ready-made chicken lollipops or make your own by using chicken wings. I made my own using chicken lollipops and I removed the skin too before making lollipops. Wash the chicken lollipops under running water for 5–6 mins, drain and leave aside. The detailed video on making chicken lollipops from chicken wings is listed in the video, please watch.
• Marinate the chicken with the ingredients listed and leave overnight, preferably or a minimum of 30 minutes-1 hour.
• Heat oil in a pan and wait till it's hot on medium flame.In the meantime, prepare a thick batter using all-purpose flour, chilly paste, corn flour and water.If using food colour, add at this point.I omitted as I used Kashmiri chilly powder (paste) and it gives a bright red colour.Dip the marinated chicken in this paste and shed off excess coating.Slide in hot oil and flip all sides to get evenly browned and cooked.
• Drain on paper towels and remove immediately from paper towels to retain the crunch. Serve with onion and lemon slices or sprinkle a little chat masala, enjoy !!

Serves~ 12 pieces

NOTES
* You can add 2tsp of soy sauce for added flavour.Adjust salt accordingly, as soy sauce has salt.I have made without soy sauce, tastes great without it too.
* You can add a pinch of red food colour.I haven't added that too.Kashmiri chilly powder adds a good colour, so you can omit adding colour too.Restaurants do add colour.
*You can soak the Kashmiri chilly in hot water for 30 mins and grind to a fine paste OR you can use Kashmiri chilly powder too, make a paste with Kashmiri chilly powder.The spicy chilly powder doesn't give this colour, you may have to add colour to get the restaurant style colour.
* You can wrap the ends with foil paper to get a restaurant style look.

Have a great weekend !!!