In This article Explained how to prepare restaurant-style crispy chicken lollipops at home with a traditional mangalorean touch.
Ingredients
Main
Chicken Lollipops: 10-12 pieces (cleaned and prepared from wings)
Oil: For deep frying
For the Marinade
Ginger-Garlic Paste: 1-2 tbsp
Green Chili Paste: According to spice preference
Soy Sauce: 1 tbsp
Apple Cider Vinegar: 1 tbsp (or lemon juice)
Red Chili Powder: For heat and color
Salt: To taste
Egg: 1 (acts as a binder)
For the Coating (Crispy Texture)
Corn Flour: 3-4 tbsp
All-Purpose Flour (Maida): 2 tbsp
Rice Flour: 1 tbsp (optional, for extra crunch)
Food Color: A pinch of red (restaurant style)
Preparation Steps
1. Marinating the Chicken
Take the cleaned chicken lollipops in a large mixing bowl.
Add the ginger-garlic paste, green chili paste, salt, and red chili powder.
Pour in the soy sauce and apple cider vinegar.
Mix everything thoroughly, ensuring the spices coat the meat well. Let it rest for at least 30 minutes to allow the flavors to penetrate.
2. Preparing the Batter
After marinating, add the corn flour and maida to the same bowl.
Crack an egg into the mixture. This helps the dry flours stick to the chicken during frying.
Add the red food color if you prefer the bright “restaurant” look.
Mix until it forms a thick, sticky coating. Do not add water unless the mixture is too dry.
3. Deep Frying
Heat oil in a deep pan (kadai) on medium-high heat.
Once the oil is hot, pick up each lollipop by the bone and drop the meaty end into the oil.
Do not crowd the pan; fry in batches.
Fry on medium heat for about 6-8 minutes, turning occasionally to ensure even cooking and a crispy exterior.
4. Serving
Once golden brown and crispy, remove from the oil and drain on paper towels.
Serve hot with Szechuan sauce, mint chutney, or tomato ketchup.
Tips
Uniform Coating: Ensure the batter is thick enough to stay on the chicken; if it’s too runny, add a little more corn flour.
Oil Temperature: If the oil is too hot, the outside will burn while the inside remains raw. If it’s too cold, the chicken will soak up too much oil.
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