Chicken Lollipop Recipe

Frenched drumettes

Trim the chicken drumettes to create lollipops: push meat down toward one end of the bone and remove/expose 1–1.5 inches of bone at the top. Remove excess skin and fat. Pat dry with paper towels.

Lightly season the prepared drumettes with 1 tsp salt, 1 tsp black pepper, 1 tbs ginger-garlic paste and 1 tbs lemon juice. Massage to coat and let rest while you prepare the marinade for 10–15 minutes.

Make marinade

In a bowl whisk together 1 cup plain yogurt, 3 tbs cornstarch, 3 tbs all-purpose flour, 1 large egg, 0.5 tsp garam masala, 1 tsp red chili powder, 0.5 tsp smoked paprika, 0.75 tsp salt and 0.5 tsp black pepper until smooth and slightly thick.

Add the seasoned drumettes to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, ideally 3 hours. For best texture, you can marinate up to 6 hours but not overnight (yogurt can break down the meat if too long).

About 20 minutes before frying, mix 0.5 cup all-purpose flour and 0.25 cup cornstarch in a shallow dish for dusting. Set aside. Warm the frying oil in a deep pan to 175–180°C (350–360°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.

Remove each drumette from the marinade, letting excess drip off. Lightly dust each piece in the flour-cornstarch mixture to form a thin dry layer; this helps the batter adhere and creates a crisp exterior.

Working in batches (do not overcrowd), carefully lower drumettes into the hot oil. Fry for 6–8 minutes until golden brown and internal temperature reaches 74°C (165°F). Turn once halfway through for even color. Adjust heat as needed to keep oil between 170–180°C.

Remove fried lollipops with a slotted spoon to a wire rack or paper towel-lined tray to drain excess oil. Let rest 2–3 minutes before glazing or serving.

Make glaze

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tsp minced garlic and cook 20–30 seconds until fragrant (do not brown). Add 3 tbs tomato ketchup, 1 tbs honey, 1 tsp soy sauce and 1 tsp red chili sauce (if using). Stir and simmer 1–2 minutes until glossy and slightly thickened.

Toss the hot fried lollipops in the glaze until evenly coated (or brush glaze over each piece). Place on serving tray.

Garnish with 2 tbs thinly sliced spring onions and serve with lemon wedges on the side. Serve immediately while hot and crisp. Provide extra ketchup or chili sauce if desired.