Chicken Lolipop Recipe

Frenched lollipops

If not already prepared, convert drumettes into lollipops: with a sharp knife, cut around the narrow end of each drumette and push meat down toward the thicker end so the bone is exposed. Trim excess skin so each piece has a neat rounded 'lollipop' shape. Pat dry with paper towels.

Place the frenched drumettes in a large bowl. Add kosher salt, black pepper, garlic paste, ginger paste and lemon juice. Rub thoroughly so the seasoning coats the meat under the skin and around the exposed bone. Let sit 10–15 minutes while you prepare the marinade.

In a separate bowl whisk together yogurt, cornstarch, all-purpose flour, red chili powder, chili-garlic sauce, soy sauce and 1 teaspoon oil until smooth. The cornstarch helps create a light, crunchy crust and binds the yogurt to the chicken.

Add the seasoned chicken to the marinade, toss to coat each lollipop thoroughly. Cover bowl and refrigerate for at least 30 minutes and up to 4 hours. If time is short, 15 minutes will still add flavor.

Just before frying, if you want an extra crisp, combine the batter ingredients: whisk flour, cornstarch, baking powder and salt, then gently stir in cold sparkling water to make a slightly thick batter. Keep it cold — place bowl in an ice bath briefly if needed.

Heat 1 to 1.5 inches of neutral oil in a deep skillet or heavy-based pot to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise gently.

Remove lollipops from the marinade, letting excess drip off. For a bit of extra crunch, you can dip each piece briefly into the cold batter, or directly place marinated pieces into the oil for a slightly denser crust.

Fry in batches without crowding the pan, 6–8 minutes per batch depending on size, turning occasionally so all sides brown evenly. The exterior should be deep golden and internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain.

If using glaze, melt butter in a small skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Stir in honey, soy sauce and red chili flakes; simmer gently 1 minute until slightly thickened. Remove from heat.

Toss the fried lollipops in the glaze briefly (2–3 seconds) to coat evenly, or brush the glaze over each piece. Arrange on a serving platter.

Sprinkle chopped cilantro over the lollipops and serve immediately with lemon wedges on the side for squeezing. Offer extra chili sauce or ketchup for dipping if desired.