Chicken Lollipop
frenched chicken winglets fried crisp and tossed in a red chilli glaze
Allergens in Chicken Lollipop: gluten, egg, soy.
Ingredients
Quantities for 4.
- 12 winglets, frenched into lollipops Chickenask the butcher to french them
- 1 tbsp, grated Ginger
- 10 cloves, crushed to a paste Garlic
- 2 tsp Kashmiri Chillicolour without ferocious heat
- 1 tsp Chilli Powder
- 2 tbsp Soy Sauce
- 2 tbsp Vinegar1 for the marinade, 1 for the glaze
- 5 tbsp Cornflour
- 3 tbsp Maida
- 1, beaten Egg
- 1 tsp, crushed Black Pepper
- 4, soaked 20 minutes and ground with 2 tbsp water Dried Red Chillifor the dip
- 2, grated Tomatofor the dip
- 2 tsp Sugar
- 3, greens chopped Spring Onionto finishoptional
- to taste Salt
- 500ml for frying, plus 2 tbsp for the dip Neutral Oil
- 100ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the winglets at least 2 hours ahead, preferably overnight in the fridge. This is the whole flavour of the dish.
- Soak the dried red chillies in hot water for 20 minutes and grind them to a paste before you start frying.
- Take the chicken out of the fridge 20 minutes before frying, and pat the pieces dry so the coating grips.
- These are deep-fried. Have a paper-lined tray ready and a slotted spoon to hand.
Method
- Mix the winglets with the ginger, garlic, 1 tsp kashmiri chilli, the chilli powder, soy sauce, 1 tbsp vinegar, the pepper and 1 tsp salt. Refrigerate 2 hours.Score the meat once through to the bone on each lollipop so the marinade reaches inside.
- Add the beaten egg, 4 tbsp cornflour and the maida to the marinated chicken and work it into a thick clinging coat.
- Heat the oil in a kadhai to 170C. Slightly cooler than usual, so the meat on the bone cooks through before the crust burns.If the oil is too hot the coating darkens in 2 minutes while the joint is still pink at the bone.
- Fry six lollipops at a time for 7 to 8 minutes, turning, until deep red-gold and firm. Drain on paper.
- Raise the heat to 190C and give all twelve a 1 minute second fry. Drain again.
- For the dip, heat 2 tbsp oil, add the ground red chilli paste and cook 2 minutes until the oil separates and the raw edge is gone.
- Add the grated tomato, sugar, remaining 1 tsp kashmiri chilli, 1 tbsp vinegar, 1/2 tsp salt and 100ml water. Simmer 6 minutes to a thick, spoonable sauce.It should mound on a spoon. Too loose and it runs off the lollipops.
- Either serve the dip alongside, or toss the hot lollipops in it for 30 seconds for the sticky restaurant version.
- Wrap the bared bones in a twist of foil, scatter the spring onion greens and serve at once.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best straight from the kadhai. Fried lollipops keep 2 days refrigerated and re-crisp in a 200C oven for 10 minutes; the dip keeps a week in a jar in the fridge.
Nutrition Good estimate
One serving of Chicken Lollipop (316 g) is about 492 calories, or 156 calories per 100 g.
High protein: 34 g a serving, 27% of the calories
| Per serving316 g | Per 100 g | |
|---|---|---|
| Calories | 492 kcal | 156 kcal |
| Protein | 33.8 g | 11 g |
| Carbohydrate | 36.3 g | 12 g |
| of which sugars | 4.4 g | 1 g |
| Fibre | 2.6 g | 1 g |
| Fat | 23.1 g | 7 g |
| of which saturated | 3.3 g | 1 g |
| of which unsaturated | 17.9 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.