Chicken Lollipop recipe चिकन लॉलीपॉप कैसे बनाते हैं spicy Chicken wings

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 :)

25-30 minutes
2-4
Indo chinese
Chicken Lollipop recipe चिकन लॉलीपॉप कैसे बनाते हैं spicy Chicken wings Recipe - Ranveer Brar

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.

Leave a Review

Your email address will not be published.

What are you looking for?