Chicken Lollipop | Easy Recipe | Mamta Maity | How to make ChickenLollipop??[Chicken Lollipop kaise banaye] #homemadechickenlollipop
- 4 years ago
INGREDIENTS
MARINADE FOR THE CHICKEN LOLLIPOPS
500g (6 whole wings) chicken wings
(1 tsp) soy sauce
(1 tsp) green chilli sauce
(1 tsp) salt
½ tsp ground black pepper
2 tbsp ginger-garlic paste
4 tbsp plain flour (maida)
2 tbsp cornstarch
vegetable oil for deep frying
METHOD
MAKING THE LOLLIPOPS
Separate the drumette and the flat. Pop the joint between drumette and the flat. Then cut between the joint to separate.
With the flat, hold the tip in your right hand, and flat in the left hand (reverse if you're left-handed). Use force to push out the two bones small bones. Discard the smaller bone.
You can now discard the wing tip. We needed it for gripping earlier.
Gather the meat to one side, turning the meat inside-out. This is the first lollipop—the smaller (but tastier) one.
Now, the drumette. We need to expose the joint at the end where we separated the drumette from the flat.
Cut the connective tissue around the base of the bone, then angle the blade and scrape towards you to form a clearing where you can hold the bone.
Hold the exposed joint with a cloth and scrape away to detach the meat from the bone and gather it at the other end. This will take some force.
Now, hold the loose meat with the cloth and pull to turn the meat inside out to form the second (bigger) lollipop.
Repeat these steps for all the wings. You will end up with double the number of lollipops as the wings you start with.
MARINATING THE LOLLIPOP
Mix the soy sauce, green chilli sauce, salt, pepper, ginger, garlic, in a mixing bowl.
Add the chicken lollipops, massage them well, and leave them to marinate for as long as 1 hour
FRYING THE LOLLIPOPS
Heat oil in a kadai or wok until it is very hot (200ºC).
Just before frying, add the plain flour and cornstarch (cornflour) to the marinated chicken and mix to form a dry batter. Adding too much liquid in the batter or the lollipops won't stay crisp.
Add the lollipops to the hot oil, taking care not to overcrowd the pan. Fry in two batches if required. The oil temperature will drop to about 150ºC. The rest of the frying should take place at this temperature to make sure the chicken cooks all the way without getting too brown outside.
Drain on a basket lined with paper towels.
MARINADE FOR THE CHICKEN LOLLIPOPS
500g (6 whole wings) chicken wings
(1 tsp) soy sauce
(1 tsp) green chilli sauce
(1 tsp) salt
½ tsp ground black pepper
2 tbsp ginger-garlic paste
4 tbsp plain flour (maida)
2 tbsp cornstarch
vegetable oil for deep frying
METHOD
MAKING THE LOLLIPOPS
Separate the drumette and the flat. Pop the joint between drumette and the flat. Then cut between the joint to separate.
With the flat, hold the tip in your right hand, and flat in the left hand (reverse if you're left-handed). Use force to push out the two bones small bones. Discard the smaller bone.
You can now discard the wing tip. We needed it for gripping earlier.
Gather the meat to one side, turning the meat inside-out. This is the first lollipop—the smaller (but tastier) one.
Now, the drumette. We need to expose the joint at the end where we separated the drumette from the flat.
Cut the connective tissue around the base of the bone, then angle the blade and scrape towards you to form a clearing where you can hold the bone.
Hold the exposed joint with a cloth and scrape away to detach the meat from the bone and gather it at the other end. This will take some force.
Now, hold the loose meat with the cloth and pull to turn the meat inside out to form the second (bigger) lollipop.
Repeat these steps for all the wings. You will end up with double the number of lollipops as the wings you start with.
MARINATING THE LOLLIPOP
Mix the soy sauce, green chilli sauce, salt, pepper, ginger, garlic, in a mixing bowl.
Add the chicken lollipops, massage them well, and leave them to marinate for as long as 1 hour
FRYING THE LOLLIPOPS
Heat oil in a kadai or wok until it is very hot (200ºC).
Just before frying, add the plain flour and cornstarch (cornflour) to the marinated chicken and mix to form a dry batter. Adding too much liquid in the batter or the lollipops won't stay crisp.
Add the lollipops to the hot oil, taking care not to overcrowd the pan. Fry in two batches if required. The oil temperature will drop to about 150ºC. The rest of the frying should take place at this temperature to make sure the chicken cooks all the way without getting too brown outside.
Drain on a basket lined with paper towels.