Ingredients

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• 14-16<\/span> pieces<\/span> Chicken lollipops<\/span><\/li>
• 2<\/span> tbsp<\/span> Ginger Garlic Paste<\/span><\/li>
• 1\/2<\/span> tsp<\/span> Crushed Black Peppercorns<\/span><\/li>
• 1<\/span> tbsp<\/span> Light Soy Sauce\u00a0<\/span><\/li>
• 1<\/span> tsp<\/span> Vinegar<\/span><\/li>
• 1<\/span> tbsp<\/span> Red Chili Sauce <\/span><\/li>
• 2<\/span> tbsp<\/span> Schezwan Sauce <\/span><\/li>
• 1<\/span> tsp<\/span> Red Chilly Powder<\/span><\/li>
• 4<\/span> tbsp<\/span> Refined Flour (Maida)\u00a0<\/span><\/li>
• 3<\/span> tbsp<\/span> Corn Flour \/ Corn Starch\u00a0<\/span><\/li>
• 1<\/span> no<\/span> Egg<\/span><\/li>
• Salt to Taste<\/span><\/li>
• 1\/2<\/span> tsp<\/span> Monosodium Glutamate<\/span><\/li>
• Best drop lite oil\u00a0for deep-frying<\/span><\/li>
• Spring onion greens Chopped\u00a0for garnish<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions

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  • Wash and pat dry chicken lollypops. In a mixing bowl, combine ginger garlic paste, crushed black pepper, soy sauce, vinegar, red chili sauce, schezwan sauce, red chili powder, egg,\u00a0 MSG and salt to taste. <\/span><\/div><\/li>
  • Mix well and marinate the chicken lollypop in this mixture for about 30 minutes.<\/span><\/div><\/li>
  • Heat sufficient oil in a Kadai for frying the chicken.<\/span><\/div><\/li>
  • Now, add refined flour, cornflour, and 2 tbsp hot oil to the marinated chicken and mix well. The chicken lollypop should be nicely coated in the batter. <\/span><\/div><\/li>
  • When the oil is hot, start frying the lollypops. Hold the bone and dip the top in the hot oil till it holds firm and fry them until golden and cooked. Drain on absorbent paper. Alternatively, half fry the lollypops and store them in advance. You can re-fry them at the time of serving.<\/span><\/div><\/li>
  • Garnish with chopped spring onion greens and serve hot.<\/span><\/div><\/li><\/ul><\/div><\/div>\n

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    Video

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