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Chicken Lollipops Recipe Indian

Indian Chicken Lollipops with Spicy Tangy Sauce Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 12 chicken drumsticks, frenched (lollipop cut)
  • 1/2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup rice flour
  • Oil for deep frying
  • 2 tbsp oil
  • 1 tbsp minced garlic
  • 2 green chilies, slit lengthwise
  • 2 tbsp red chili sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 1 tsp white vinegar
  • 1 tsp sugar
  • 2 tbsp water
  • Salt to taste

Method
 

  1. Mix the yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, coriander, lemon juice, and salt in a bowl. Add the drumsticks, coat well, cover, and refrigerate for 30 minutes to 4 hours.
  2. Set up a bowl with the beaten egg and a shallow bowl with the flour, cornstarch, and rice flour mixed together. Dip each drumstick in egg, then coat thoroughly in the flour mixture. Let the coated lollipops rest for 5 minutes.
  3. Heat deep oil to 325°F (163°C). Fry the drumsticks in small batches for 4-5 minutes until pale gold. Drain, then increase oil temperature to 350°F (175°C) and fry again for 2-3 minutes until deep golden and the internal temperature reaches 165°F (74°C).
  4. In a wok or skillet, heat 2 tbsp oil over medium heat. Sauté the minced garlic and green chilies for 1 minute. Add the chili sauce, ketchup, soy sauce, vinegar, sugar, and water. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt.
  5. Toss the hot, crispy drumsticks in the sauce until evenly coated. Serve right away.

Notes

The 30-minute marinade time is not counted in the prep time above. If you use chicken wings, shorten the first fry to 3-4 minutes. For the crunchiest result, don’t let the sauced lollipops sit too long; serve them within a few minutes of tossing.