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svg30 Min

Green Chicken Lollipop

Richard Harris Soans

April 24, 2021
Cuisine: Indo-Chinese

Main Description.

Chicken lollipops falls under the Indo-Chinese cuisine. Chicken lollipop is, essentially a French chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce.

Changing the specifications of this dish was very challenging for me, although I really love the original recipe, while it’s piping hot, but once cooled down can be really hard and bland.

So wanted to recreate a fresher version of Green Chicken lollipops made out of fresh greens which you can continue to enjoy throughout even if it cools down.


  • Marination 

    500 gms Chicken Lollipops

    Add First salt to taste.... Always 😊

    1 Teaspoon freshly crushed peppers

    1 Tablespoon soy sauce if light 

    ½  Teaspoon Minced Ginger

    ½  Teaspoon Minced Garlic

    1  Teaspoon White vinegar

    Mix well & Marinate it for 15mins to 30mins

  • Grinding Ingredients

    1 Cup Coriander

    1/2 Cup mint leaves

    1/2 Lime juice

    5 to 6 Green chillies

    Grind the above ingredients for green color

  • For Batter fry

    ½  Cup all purpose Flour

    ½  Cup Corn Flour

    1 Teaspoon Ginger / Garlic paste

    Add salt to taste

    1 Teaspoon full of green chili paste

    ½ Tablespoon of dry Roasted Kastoori Methi crushed

    Add little water for consistency



  • 01

    Mix well and make sure the coating gets the green color or you could add more homemade or ready made chili paste.

  • 02

    Deep fry the chicken for 5 mins and remove it out for a min and double deep fry the batch of chicken for a minute or two for the second time.

  • When you deep fry the chicken in oil, do not move the pieces for at least 3 to 4 mins, or the batter will leave the chicken.
  • Do not use any color here the green color will be achieved after frying.