CHICKEN LOLLYPOP
A hot and spicy appetizer from Indo-Chinese cuisine made with Drumsticks
Equipment
- Knife
- Chopping board
- mixing bowls
- wok
- Ladle
- deep round pan for frying ( karahi)
Ingredients
Marinade:
- 12 Chicken Niblets (wings)
- 2 tbsp cornflour
- 3 tbsp plain flour
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp paprika
- 1 tsp soya sauce
- ½ tsp chilli powder
- tsp black pepper powder
- ½ tsp salt (to taste)
- 1 tsp Chinese Salt (Aji-no-moto)
- 1 Egg
- Oil for deep frying
Sauce:
- 3 tbsp sesame oil (preferable to use this, if not available use any cooking oil you use)
- 1 tsp Chopped garlic
- 4-5 Chopped green chillies (gives you moderate chilli flavour, adjust according to personal preference)
- 8 sprigs Spring onions (chop finely and keep the white and the green bit separately)
- 1 tsp sesame seeds
- ½ tsp salt
- 1 tsp Chinese Salt (Aji-no-moto)
- 1 tbsp light Soya sauce (use half the quantity if using dark soya sauce)
- 1 tbsp Red hot chilli garlic sauce
- Use Thai red chilli, Szechuan or sriracha sauce. These sauces add a tangy and hot flavour.
- If you do not have them, use 1 tbsp tomato ketchup with 1 tsp vinegar and ½ tsp honey.
Instructions
Chicken:
- Prepare the niblets by using a sharp knife. Click the video below to follow instructions.
- Marinate the chicken with the ingredients in the marinade section. Make sure each niblet is properly marinated. Leave aside for an hour at least (or more if time allows).
- Heat the oil in a wok. When its hot, add the marinated niblets few at a time. Fry for couple of minutes on high flame. Once they get a crispy coating switch the flame to medium and cover with the lid. Let it fry for approximately 4-5 minutes. Keep an eye on them! Remove the lid and fry on high flame for couple of minutes to get back the crispy outer coating. This method of frying keeps the chicken moist and juicy from inside and crunchy from outside. Take them out on a rack.
Sauce:
- In a wok, add cooking oil, splatter sesame seeds and saute chopped garlic, green chillies and white and light green part of spring onions.
- Once brown, add all the sauces and seasonings.
- Mix in all together and add ½ cup water. Let it simmer for a minute or two.
- Mix in the fried chicken niblets. Mix and coat each chicken piece with the sauce.
- Cover with the lid and leave it on medium flame for couple of minutes.
- Finally mix in the green part of the spring onions. Ready to eat!
Notes
- You can fry the chicken niblets before-hand and keep them aside. At the time of serving, warm them in the microwave and mix them in the hot prepared sauce.
- Over frying the chicken can make it dry and rubbery.
- Make sure the sauce is not too dry. Semi dry consistency brings up the best flavour of the dish.