CHICKEN LOLLIPOP | चिकन लॉलीपॉप - One of the all-time favourite starters from the Indo-chinese cuisine, here's my recipe in more detail and with some background story as well :)
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Chili Chicken - • Chili Chicken recipe |...
Chicken Kali Mirch - • Chicken Kali Mirch | च...
Chicken Nuggets - • Crispy Chicken Nuggets...
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CHICKEN LOLLIPOP
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Marination
1 tsp Red chili sauce, रेड चिली सॉस
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 Egg white, अंडा का सफेद हिस्सा
1 tsp light soy sauce, सोया सॉस
Salt to taste, नमक स्वादअनुसार
10-12 Chicken wings, चिकन विंग्स
1 tsp Dark soy sauce, डार्क सोया सॉस
For Stock
10-12 Chicken Winglet, चिकन विंगलेट
2 cups Water, पानी
For Tempering
½ tbsp Oil, तेल
1 inch Ginger, peeled, finely chopped, अदरक
4-5 Garlic cloves, finely chopped, लहसुन
3 Green chillies (less spicy, chopped) हरी मिर्च
2 tbsp Spring onion (white part, chopped) प्याज़ पत्ता
Prepared Sauce Mixture, सॉस का मिश्रण
1 ½ tbsp Cornstarch slurry, कॉर्न स्टार्च का लिजाम
Fried Chicken Lollipop, तला हुआ चिकन लॉलीपॉप
1 tbsp Coriander leaves, chopped, धनिया पत्ता
1 tsp Chili oil, चिली ऑइल
For Batter
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 cup Water (as required for thin batter) पानी
Salt to taste, नमक स्वादअनुसार
1 tsp Vinegar, सिरका
⅓ cup Cornflour, कॉर्नफ्लोर
1 tsp Dark soy sauce, डार्क सोया सॉस
½ tsp Powdered sugar, पिसी चीनी
Oil for frying, तेल तलने के लिए
For Sauce
½ cup Chicken stock, चिकन स्टॉक
1 tsp Chilli flakes, चिली फ्लेक्स
1 tbsp Red chilli sauce, रेड चिली सॉस
2-3 tbsp Tomato ketchup, टाॅमेटो केचप
1 tsp Dark soy sauce, डार्क सोया सॉस
½ tbsp Tender Coriander stems, chopped, धनिया के डंठल
½ tsp Vinegar, सिरका
For Garnish
Spring onion, chopped, प्याज़ पत्ता
Coriander sprig, धनिया पत्ता
Process
For Marination
In a bowl, add red chili sauce, green chili sauce, egg white, light soy sauce, salt to taste and mix it well.
Add chicken wings and mix everything well, add dark soy sauce and mix well.
Rest it for ½ hour and keep it aside for further use.
For Stock
In a sauce pot, add chicken winglet, water and reduce it to half.
Let all the flavors immerse into the stock. Keep it aside for further use.
For Batter
In a bowl, add degi red chili powder, water as required, salt to taste and mix well.
Add vinegar, cornflour, dark soy sauce, powdered sugar and make a thin batter.
Add the marinated chicken wings in the batter and coat it well.
For Frying
Heat oil in a deep kadai on low to medium flame.
Dip the coated lollipop into the hot oil and fry until it's crisp from all the sides and cooked well.
Drain on absorbent paper and keep it aside for further use.
For Sauce Mixture
In a bowl, add prepared stock, chili flakes, red chili sauce, tomato ketchup, dark soy sauce, tender coriander stems, vinegar and mix everything well.
Keep it aside for further use.
For Tempering
In wok or kadai, add oil, once it gets hot, add ginger, garlic, green chili, spring onion bulbs and saute it for 5-10 seconds.
Now, add prepared sauce mixture and cook for a while.
Add cornstarch slurry and mix well to thicken the sauce.
Add fried chicken lollipop, coriander leaves and toss it well.
Add chili oil and toss everything well.
Once the lollipop gets well coated, switch off the flame.
Transfer it into a serving plate, garnish with spring onion, coriander sprig and serve hot.
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