🍗 Chicken lollipop

Name: Chicken lollipop
Total time: 45 min
Yield: 4
Cuisine: India · Indo-Chinese
Ingredients: 12 chicken wing pieces (about 800 g); 3 garlic cloves, crushed; 1 tbsp grated ginger; 2 tbsp soy sauce; 2 tbsp chili sauce; 4 tbsp cornstarch; Salt and pepper; Oil for deep-frying; Spring onion to serve

Origin: India · Indo-Chinese

440kcal

per serving · 200 g

220kcal

per 100 g

34 gProtein17 g / 100 g

24 gFat12 g / 100 g

18 gCarbs9 g / 100 g

Chicken lollipop is an Indo-Chinese starter made from chicken wings: the meat is pushed down to one end of the bone to form a round 'lollipop' with a handle. The pieces are marinated in garlic, ginger, soy sauce and chili sauce, coated in cornstarch and deep-fried until crisp, then often tossed in a sticky, spicy sauce. They are served hot as a bar snack or party starter.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb9 g carbs per 100 g

✓

High protein17 g protein per 100 g — 31% of the calories

Not vegetarianbecause of: chicken wing

Not veganbecause of: chicken wing

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

chicken winggarlicgingerchili saucesoy saucecornstarch

Recipe

4 servings45 min

Ingredients

12 chicken wing pieces (about 800 g)
3 garlic cloves, crushed
1 tbsp grated ginger
2 tbsp soy sauce
2 tbsp chili sauce
4 tbsp cornstarch
Salt and pepper
Oil for deep-frying
Spring onion to serve

Method

With a small knife, cut around the narrow end of each wing piece and push the meat down the bone to form a ball.
Marinate the lollipops in the garlic, ginger, 1 tbsp soy sauce, 1 tbsp chili sauce, salt and pepper for 30 minutes.
Toss in the cornstarch with a splash of water to make a light coating.
Deep-fry at 175 °C for 6–8 minutes until crisp and cooked through.
Warm the remaining soy and chili sauce in a pan, toss the lollipops in it and scatter with spring onion.

How to make it lighter

Bake or air-fry the coated wings at 200 °C for about 25 minutes instead of deep-frying.
Count your pieces in advance — three or four make a reasonable starter.
Pair them with crunchy raw vegetables instead of fried rice.

History

Chicken lollipop is a product of Indo-Chinese cooking, which Chinese communities in Kolkata helped develop in the twentieth century. It became a fixture of restaurant and wedding menus across India.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →