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Crunchy Chicken Lollipop

Name: Crunchy Chicken Lollipop
Prep time: 2100 s
Cook time: 240 s
Total time: 2640 s
Yield: 6
Ingredients: 500 grams Chicken dark meat drumstick meat only with added solution raw; 2 tablespoons Soy sauce made from soy (tamari); 2 teaspoons Sauce hot chile sriracha; 1 tablespoon Vinegar distilled; 1 tablespoon Catsup; 1 tablespoon Spices chili powder; 15 grams Garlic raw; 1/4 tablespoon Salt table; 1/4 cup Cornstarch; 30 grams Wheat flour white all-purpose unenriched; 2 tablespoons Rice flour white unenriched; 1 Unit Egg whole raw fresh; 1 tablespoon Spices ginger ground; 100 grams Oil canola

44'

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This recipe involves marinating chicken drumettes in a flavorful mixture, coating them in a batter, and frying until they are golden and crispy.

Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Crustaceans

Treenut-Free

Peanuts-Free

Lactose-Free

Ingredients

Servings

- 6 Portions +

Chicken, dark meat, drumstick, meat only, with added solution, raw

500 grams Chicken, dark meat, drumstick, meat only, with added solution, raw

Soy sauce made from soy (tamari)

2 tablespoons Soy sauce made from soy (tamari)

Sauce, hot chile, sriracha

2 teaspoons Sauce, hot chile, sriracha

Vinegar, distilled

1 tablespoon Vinegar, distilled

Catsup

1 tablespoon Catsup

Spices, chili powder

1 tablespoon Spices, chili powder

Garlic, raw

15 grams Garlic, raw

Salt, table

1/4 tablespoon Salt, table

Cornstarch

1/4 cup Cornstarch

Wheat flour, white, all-purpose, unenriched

30 grams Wheat flour, white, all-purpose, unenriched

Rice flour, white, unenriched

2 tablespoons Rice flour, white, unenriched

Egg, whole, raw, fresh

1 Unit Egg, whole, raw, fresh

Spices, ginger, ground

1 tablespoon Spices, ginger, ground

Oil, canola

100 grams Oil, canola

Crunchy Chicken Lollipop

Nutri value

Go to instructions

Instructions

4 Steps

44'

Total

35'

Preparation

Cooking

Waiting

Step by step

1 of 4

30'

Marinate Chicken Lollipops

Combine soy sauce, red chilli sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, and salt in a bowl and mix the chicken lollipops in it. Let them marinate for thirty minutes.

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2 of 4

Prepare Batter

In the same bowl, incorporate cornflour, all purpose flour, rice flour, egg, and ginger paste, mixing thoroughly to form a thick batter and coat the lollipops.

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3 of 4

Fry the Lollipops

Warm approximately two inches of oil in a wok or kadhai to 350F/176C. Place the battered lollipops into the oil one at a time, ensuring the meat is submerged and the bone is upright. Fry on medium high heat until they turn golden brown, about 3-4 minutes.

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4 of 4

Drain and Serve

Remove them onto a tissue paper to absorb any extra oil and serve hot with schezwan sauce.

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