Vietnamese Chicken Lollipops Recipe

Prep Lollipops

If not already frenched, trim each drumette/wingette to expose the bone: slice around the top of the bone, push meat down toward the other end, and remove loose skin to form a 'lollipop'. Pat chicken dry with paper towels.

In a large bowl combine grated garlic, grated ginger, light soy, fish sauce, rice wine, salt, pepper, cornstarch and 1 tablespoon neutral oil. Stir to form a smooth marinade.

Add the prepared chicken lollipops to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours. The cornstarch helps the batter adhere and improves texture.

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. Heat oil in a deep pot or deep fryer to 175°C (350°F). If you don't have a thermometer, oil should sizzle when a small pinch of batter is dropped in.

Make Batter

In a medium bowl whisk together the flour, cornstarch, baking powder and salt. Add the beaten egg and cold sparkling water gradually, stirring lightly until just combined. Batter should be slightly thick but still pourable — do not overmix (a few lumps are okay). Keep batter cold by placing bowl over a larger bowl of iced water if not frying immediately.

Working in batches (do not overcrowd), dip each marinated chicken lollipop into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 4–6 minutes per batch until golden brown and internal temperature reaches 75°C (165°F). Turn occasionally so they brown evenly. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Repeat with remaining chicken.

While chicken is frying or after finishing a first batch, make the glaze: In a small saucepan heat 1 tablespoon vegetable oil over medium heat. Add sliced shallots and cook until softened and translucent, about 2 minutes.

Add minced garlic and ginger and cook 30–45 seconds until fragrant. Stir in honey, brown sugar, tamarind paste (or lime juice), chili garlic sauce, rice vinegar, fish sauce and 2 tablespoons water. Bring to a gentle simmer, stirring to dissolve sugar.

Taste and adjust balance: add more chili for heat, more honey for sweetness, or a splash more vinegar for brightness. To thicken, stir in the prepared cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer 1 minute until glaze is glossy and slightly thickened. Remove from heat.

Place fried lollipops in a large bowl or shallow tray. Pour the warm glaze over the hot chicken and toss gently to coat evenly. Alternatively, brush glaze over pieces on a rack for a lighter coating.

Arrange glazed lollipops on a serving platter. Sprinkle with toasted sesame seeds, sliced scallions and cilantro leaves. Serve immediately with lime wedges on the side for squeezing.

Optional: provide a small bowl of extra glaze or nuoc cham (Vietnamese dipping sauce) on the side for dipping.