← Nouns Cooking · Indian

Ingredients

• 12 chicken wing drumettes (or ready-made lollipops)
• 1 tbsp Garlic, grated
• 1 tbsp Ginger, grated
• 1 tbsp Kashmiri chilli powder
• 1 tsp Black pepper
• 1 tbsp Soy sauce
• 1 tbsp White vinegar
• 2 tbsp Ketchup
• 1 tbsp red chilli sauce
• ¾ tsp Salt
• 1 Eggs
• 4 tbsp Cornflour (cornstarch)
• 3 tbsp plain flour (maida)
• 2 tbsp Rice flour (optional)
• oil, for deep frying
• 2 Spring onion, sliced, to serve
• 4 tbsp schezwan sauce, to serve

Method

1. To make the lollipops, cut around the thin end of each drumette to free the skin and tendons, then push the meat down towards the thick end with the back of the knife so it forms a ball with a clean bone “handle”. Ready-made lollipops skip this step.
2. Mix the garlic, ginger, chilli powder, pepper, soy sauce, vinegar, ketchup, chilli sauce and salt. Rub it well into the chicken and marinate for at least 30 min (or overnight in the fridge).
3. Add the egg, cornflour, flour and rice flour and mix into a thick coating that clings to the meat; add a spoonful of water only if it is too stiff.
4. Heat 5 cm of oil to about 170°C (340°F). Fry 4–5 lollipops at a time for 7–8 min, turning, until deep red-brown, crisp and cooked through to 75°C (165°F) at the thickest part.
5. Drain on paper, wrap the bones in foil if you like, and serve hot with spring onion and schezwan sauce.

Tips

• Ask your butcher for “chicken lollipops”; many Indian butchers sell them ready-cut.
• Contains egg, soy and wheat.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Yummy Tummy Aarthi Kothiyavunu