Chicken Lollipop Recipe

Prepare lollipops

If not already frenched, trim and push meat down the bone end of each drumette to create a lollipop. Use a small paring knife to cut connective tissue and pull meat down, leaving a clean rounded meat portion at the top and exposed bone handle. Rinse and pat dry with paper towels.

Season the prepared drumettes with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tbs ginger-garlic paste. Massage seasoning into the meat. Let rest while preparing the batter, at least 10 minutes (or up to 30 minutes refrigerated).

In a bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tbs rice flour, 1 tsp additional ginger-garlic paste, 1 tbs soy sauce, 1 tsp hot sauce, 1/2 tsp white pepper and 1/2 tsp salt. Whisk together to distribute seasonings.

Add 1 beaten large egg and 4 tbs cold water to the dry mixture. Whisk until you have a smooth, slightly thick batter that will coat the back of a spoon. Adjust with an extra teaspoon of water if too thick; it should cling to the drumettes but still drip a little.

Toss the seasoned drumettes in a shallow bowl of 2 tbs extra cornstarch to lightly dust them. This helps the batter adhere. Shake off excess dust.

Dip each dusted drumette into the batter, coating evenly. Allow excess batter to drip back into the bowl for 15–30 seconds, then roll or press into 3/4 cup breadcrumbs so they are evenly coated. For a thicker crust, repeat batter then breadcrumb step once more. Transfer coated lollipops to a tray and rest for 10 minutes for the coating to set.

Pour about 750 ml vegetable oil into a deep, heavy-bottomed pot or deep fryer. Heat over medium-high heat to reach 175°C (350°F). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily without browning immediately.

Fry the lollipops in batches (do not overcrowd) for 6–8 minutes per batch, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part registers 75°C (165°F). Smaller pieces may take 5–6 minutes; larger pieces up to 8–9 minutes. Maintain oil temperature by adjusting heat between batches.

Use a slotted spoon or spider to remove lollipops and drain on a wire rack set over a baking sheet or on paper towels. For extra crispness, let them rest 2 minutes and return to the oil for a 30–60 second flash fry at higher temperature (190°C / 375°F), then drain again.

Arrange chicken lollipops on a serving platter. Sprinkle with chopped spring onions and cilantro if using. Serve with lemon wedges to squeeze over just before eating.

Whisk together 3 tbs ketchup, 1 tsp chili-garlic sauce, 1 tsp soy sauce and 1 tsp honey in a small bowl. Taste and adjust heat or sweetness as desired. Serve alongside the hot lollipops.