Skip to content

Chicken Lollipop

Crispy & Juicy: Easy Chicken Lollipop

Chicken Lollipop is a popular Indo-Chinese appetizer, beloved for its unique presentation and irresistible flavor. These frenched chicken drumettes are marinated, fried to perfection, and then tossed in a sweet, spicy, and tangy sauce. This easy-to-follow recipe brings the popular restaurant-style Chicken Lollipop right into your kitchen, transforming humble chicken pieces into a delightful, umami-rich snack. Perfect as an appetizer or a light meal, this dish is a fantastic way to enjoy authentic Indo-Chinese cuisine in under 30

Chicken Lollipop

Chicken Lollipop is a popular Indo-Chinese appetizer, beloved for its unique presentation and irresistible flavor. These frenched chicken drumettes are marinated, fried to perfection, and then tossed in a sweet, spicy, and tangy sauce. This easy-to-follow recipe brings the popular restaurant-style Chicken Lollipop right into your kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 3
Course: Appetizer, Snack
Cuisine: Indo-Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Ingredients:
  • For the Chicken:
  • 6-8 chicken drumettes frenched into lollipops
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp red chili powder
  • 1/2 tsp black pepper powder
  • 1 tbsp soy sauce light
  • 1 egg
  • 2 tbsp all-purpose flour maida
  • 1 tbsp cornflour cornstarch
  • Salt to taste
  • Oil for deep frying
For the Sauce:
  • •1 tbsp cooking oil
  • 4-5 cloves garlic minced
  • 1 inch ginger grated
  • 2-3 green chilies slit (adjust to spice preference)
  • 1/4 cup onion finely chopped
  • 1/4 cup bell pepper capsicum, finely chopped
  • 2 tbsp soy sauce light
  • 1 tbsp red chili sauce
  • 1 tbsp tomato ketchup
  • 1 tsp white vinegar
  • 1/2 tsp black pepper powder
  • 2 tbsp spring onion greens chopped (for garnish)

Method
 

Instructions:
  1. Prepare Chicken Lollipops: If not already frenched, carefully push the meat down to one end of the drumette to form a lollipop shape. In a bowl, combine chicken lollipops with ginger-garlic paste, red chili powder, black pepper powder, 1 tbsp light soy sauce, egg, all-purpose flour, cornflour, and salt. Mix well to coat the chicken evenly. Let it marinate for 10 minutes.
  2. Fry Chicken: Heat oil in a wok or deep pan for frying. Once hot, carefully add marinated chicken lollipops in batches. Fry until golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.
  3. Prepare the Sauce: In a separate clean wok or pan, heat 1 tbsp cooking oil over medium-high heat. Add minced garlic, grated ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
  4. Sauté Vegetables: Add finely chopped onion and bell pepper. Stir-fry on high heat for 2-3 minutes until vegetables are crisp-tender.
  5. Add Sauces & Seasoning: Reduce heat to medium. Add light soy sauce, red chili sauce, tomato ketchup, white vinegar, and black pepper powder. Mix well.
  6. Combine & Garnish: Add the fried chicken lollipops to the sauce. Toss gently to coat them evenly. Cook for another 1-2 minutes, ensuring the chicken is well coated and heated through. Garnish with chopped spring onion greens and serve hot.

Notes

This Indo-Chinese non-vegetarian delight is incredibly versatile. It can be served as a standalone appetizer that will impress your guests, or as a hearty main course when paired with a steaming bowl of fried rice or a plate of Hakka noodles. Its straightforward preparation makes it accessible for cooks of all skill levels, ensuring a successful and delicious outcome every time.
FAQs
  • Can I bake/air fry the chicken? Yes, for a healthier option, bake at 400°F (200°C) for 20-25 minutes or air fry at 375°F (190°C) for 15-20 minutes until golden.
  • How to make it less spicy? Reduce the number of green chilies.
  • Can I use other parts of chicken? Yes, boneless chicken pieces can be used, but the presentation will be different.
Storage & Reheating
  • Best served fresh. Can be refrigerated in an airtight container for up to 1 day. Reheat gently in an oven or air fryer to regain some crispness.
Serving Suggestions
  • Pair with: Veg Fried Rice, Hakka Noodles, or as a standalone appetizer.
Make-Ahead
  • Marinate chicken and chop vegetables ahead of time. Fry chicken and combine with sauce just before serving.
Substitutions & Variations
  • Sauce: Adjust sweetness/spiciness to your preference. Add a pinch of Szechuan peppercorns for a unique flavor.