Crispy and crunchy outside, with tender, juicy chicken inside, the chicken lollipop is a finger-licking good snack. This popular dish from Indo-Chinese cuisine is a great finger food for parties or get-togethers.
Make restaurant style chicken lollipop with this delicious recipe and serve it with tandoori mayo or your favorite dip. This impressive appetizer is not only a crowd-pleaser but also surprisingly easy to prepare at home, making it a fantastic addition to your next get-together, game day, or special occasion.
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What is chicken lollipop?
Chicken lollipop is a popular Indian and Indo-Chinese appetizer or snack made from chicken drumettes or wings. This dish gets its name from the way the chicken drumette is prepared to resemble a lollipop shape.
These chicken pieces are prepared in a manner that makes them resemble lollipops, with the meat pushed down to the base of the bone, creating a small, round, and clean bone handle while the meat is gathered at the top.
Lollipop chicken is popular as a party or appetizer dish because of its convenient handheld size and delicious flavor. It is often seen on the menu at Indo-Chinese restaurants and is a favorite at gatherings and events.
Why you will love this recipe?
- Crispy outside: The chicken is deep-fried or baked until the outer coating is crispy and golden brown. This gives the chicken lollipop a delicious and irresistible crunch.
- Juicy meat: The chicken is marinated in a flavorful sauce, which helps to keep the meat moist and juicy.
- Easy to eat: The chicken is shaped in a way that it can be easily held and eaten with your hands. This makes chicken lollipop a perfect appetizer or finger food for parties or get-togethers.
Ingredients
Chicken drumette: We need to french the drumette so that the meat is gathered to one end with a clean bone handle on the other end. See the steps below for the process.
Sauces and aromatics: I am using soy sauce, rice vinegar, corn flour, ginger, garlic, and green chilies.
See the recipe card for full information on ingredients and quantities.
How to french chicken drumette?
Frenching chicken drumettes is a technique that involves cleaning and trimming the bone of the drumette to expose it. Frenching the chicken drumettes not only enhances their presentation but also makes them more convenient to eat, as you can hold the exposed bone like a handle.
- Place the chicken drumette on a cutting board with the bone side facing down.
- Using a sharp knife, carefully make an incision near the meaty end of the drumette, cutting through the skin and meat around the bone. You can use a boning knife, a paring knife, or even a pair of kitchen shears.
- Gently scrape the meat away from the exposed bone by sliding the knife along it, separating it from the meat. Be cautious not to cut too deep or remove too much meat.
- After exposing the bone, push the remaining meat downward toward the meaty end of the drumette. This will create a neat, round shape at the top, resembling a lollipop.
- Inspect the bone for any remaining bits of meat, cartilage, connective tissue, or tendons. Trim and clean the bone as needed to make it look tidy.
- Continue the process for the rest of your chicken drumettes, one at a time, until they are all French-trimmed. Use them in this chicken lollipops recipe.
Step-by-step instructions
Step 1: French the chicken drumettes and collect all the meat to one side of the bone (image 1).
Step 2: Combine the prepared chicken with soy sauce, ginger-garlic-chili paste, and rice vinegar in a large bowl. Cover and let it marinate for at least 30 minutes. You can also marinate it for 6-8 hours or overnight in the refrigerator (images 3 and 4).
Step 3: Whisk the egg in a bowl. To this, add hot chili sauce and corn starch. Mix well, making sure there are no lumps in the batter (image 5).
Step 4: Take the marinated chicken drumette and dip it in the egg batter to coat the chicken well. Next, coat the chicken in breadcrumbs (images 6 and 7). Repeat with all of the drumettes (image 8).
Step 5: Carefully place the coated chicken in hot oil and deep fry on medium heat until it is golden brown (image 9).
Alternate cooking methods
While deep frying is a popular method for cooking chicken lollipop, you can also prepare them using other cooking methods.
Baking: Preheat the oven to 400 F (200 C). Place the marinated chicken lollipop on a baking sheet lined with parchment paper. Brush them with a bit of oil and bake for about 25-30 minutes, flipping them halfway through, until they are golden brown and cooked through.
Grilling: Preheat the grill to medium-high heat. Place the chicken lollipop on grill grates and grill for approximately 15-20 minutes, turning occasionally, until they are cooked through.
Air frying: Simply preheat the air fryer to 375 F (190 C), place the chicken lollipop in the basket, and cook for about 20-25 minutes, shaking the basket occasionally for even cooking.
Expert Tips
Use fresh chicken drumettes. Frozen chicken drumettes will not taste as good.
When frenching the drumettes, take your time to ensure you expose the bone neatly. This enhances the presentation and makes them easy to handle. Make sure to dry the chicken drumettes before marinating them.
Marinade the chicken for at least 30 minutes or up to overnight. The longer the chicken marinates, the more flavorful it will be.
Heat the oil to 350 F before adding the chicken. This will help to prevent the chicken from sticking to the bottom of the pan. Also, avoid overcrowding the frying pan. Fry the chicken lollipops in batches to maintain the oil temperature and allow them to cook evenly.
Serving Suggestion
Chicken lollipop can be served with complementary side dishes such as coleslaw, egg fried rice, or Hakka noodles for a balanced meal. You can also include dipping sauces like sweet chili sauce, schezwan sauce, ranch dressing, or tandoori mayo to enhance the flavor experience.
Additionally, serve a simple green salad or roasted vegetables along with chicken lollipop to provide freshness and balance to the dish. My favorites are roasted Brussels sprouts and roasted sweet potatoes.
Recipe FAQs
To store these amazing chicken lollipops, allow them to cool to room temperature. Then, place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Refrigerate them for up to 4 days. You can also freeze them for longer storage. Arrange them on a baking sheet, freeze until solid, and transfer to a freezer-safe container or bag, removing as much air as possible. Frozen chicken lollipops can be stored for up to 2 months. When reheating, use an instant-read thermometer (or meat thermometer) to ensure they reach the proper internal temperature of 165 F.
Popular dipping sauces for lollipop chicken include sweet chili sauce, buffalo sauce, barbecue sauce, blue cheese dressing, and garlic aioli. These sauces complement the crispy and flavorful chicken, offering a range of sweet, spicy, and savory options to suit various tastes.
No, "Drums of heaven" and chicken lollipops are not the same. They are both Indo-Chinese chicken appetizers made from chicken wings or drumettes but differ in appearance and flavor. Chicken lollipop has a cleaner, round-bone handle and are typically slightly spicy. Drums of Heaven retain the natural wing shape. The chicken is marinated, fried, and then tossed in a sticky sauce to make them.
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Recipe card
Chicken Lollipop
Equipment
Ingredients
- 1 lb chicken drumettes (10 drumettes)
- ½ inch ginger
- 2 cloves garlic
- 2-3 green chilies (adjust as per taste)
- 1 tablespoon soy sauce
- 2 teaspoon vinegar
- 1 teaspoon hot chili sauce
- 1 egg (whisked)
- 1 tablespoon cornstarch
- ½ cup breadcrumbs
- Oil for deep frying
Instructions
- Grind ginger, garlic, and green chili into a smooth paste using a little water. Set it aside.
- French the chicken drumettes and collect all the meat to one side of the bone (refer to images).
- Combine the prepared chicken with soy sauce, ginger-garlic-chili paste, and rice vinegar. Cover and let it marinate for at least 30 minutes. You can also let it marinate overnight in the refrigerator.
- Whisk the egg in a bowl. To this, add hot chili sauce and cornstarch. Mix well, making sure there are no lumps in the batter.
- In a separate wide bowl, add the breadcrumbs and set it aside.
- Heat oil in a deep frying pan or saucepan.
- Take the marinated chicken drumette and dip it in the egg batter to coat the chicken well. Next, coat the chicken in breadcrumbs. Repeat with all of the drumettes.
- Carefully place the coated chicken in hot oil and deep fry on medium heat until it is golden brown. Drain on a paper towel.
- Serve hot chicken lollipop with sriracha sauce or any hot sauce of your choice.
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