Friday, December 2, 2011

Meat On Sticks - Chicken Lollipop

My Angel ate Chicken Lollipop at a friends party recently. She just loved it. I don't prefer her eating lot of outside chinese food, so I realized that the time had come to try this delicacy at home. I made the Chicken Lollipop in 2 marinates. One was spicy and tangy - the way I like it, and the second was a kids friendly marinate. The recipe I am mentioning below is the Spicy one. I am also going to mention the kids friendly marinate recipe in a note below. I couldn't get a pic of the kids friendly as my angel attacked it as soon as she could. Ingredients : Chicken Wings : 10 pieces (I got them already shaped into Lollipops?) Egg : 1 Salt : To Taste Pepper Powder : 1/2 tsp Cornflour : 1 tsp Schezwan Sauce : 3 tbsp heaped (I used ready made sauce) Oil : For deep frying. Aluminium foil : Optional - for decor Marinate : Ginger Garlic Paste - 1 tbsp Soy sauce - 1 tsp Vinegar - 1 tsp Schezwan Sauce - 1tbsp Recipe : Prepare the marinate by mixing all the ingredients together. Clean the chicken wings. Add them to the marinate. Coat each wing liberally with the marinate. Refrigerate it for half hour.
Whisk the egg. Add salt, pepper powder and cornflour. Heat the oil for deep frying. Don't make it very hot. Dip the wings in the egg batter and deep fry in the oil. Keep the flame on medium. the wings have to be cooked from inside as well. Fry till its golden brown. Drain it on a tissue paper. Heat 2 tbsp oil in an open pan. Add the schezwan sauce and any left over marinate. Heat it till it starts bubbling. Add the wings. Keep each wing separate. Coat it with the sauce liberally. Stir fry it for a min or two. Remove on a plate. Cover the bone with the foil. Serve hot. Note : To make the above recipe kids friendly, replace schezwan sauce with tomato sauce. Also, after dipping it in egg batter, roll them in bread crumb. You can serve it directly after deep frying. No need to stir fry it in pan.