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