Chicken Lollipop (dry/wet) Recipe

Frenched lollipops

If your drumettes are not already frenched, slide a small paring knife between the meat and the bone at the wider end, push the meat down toward the other end to expose about 1–2 inches of bone, and trim excess skin and meat to form a clean 'lollipop' shape. Pat chicken dry with paper towels.

Season the chicken pieces evenly with 1.25 tsp kosher salt, 0.5 tsp freshly ground black pepper, 1 tsp ginger paste and 1 tsp garlic paste. Rub to coat and let rest 10 minutes while you prepare the marinade/batter.

In a bowl combine 1 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp hot sauce (optional) and the seasoned chicken. Toss to coat and let marinate 15–20 minutes at room temperature (or up to 2 hours in the fridge).

After marinating, prepare a wet batter (used for both styles): whisk together 1 large egg, 0.5 cup cornstarch, 0.25 cup all-purpose flour, 0.5 tsp baking powder and 0.5 tsp black pepper until a slightly thick, smooth batter forms. If too thick, add up to 1–2 tbsp water; if too thin, add a little more cornstarch. Transfer batter to a shallow bowl for dipping.

If making the dry-style lollipops, prepare the dry coating by mixing 0.5 cup extra cornstarch, 1 tsp crushed black pepper, 0.5 tsp chili powder and 0.5 tsp garlic powder in a shallow plate.

Working in batches, dredge each marinated chicken lollipop first through the wet batter to fully coat, then press into the dry coating mixture so a thin dry layer adheres. Shake off excess.

Heat 6 cups neutral oil in a deep heavy pot or deep fryer to 350°F (175°C). Carefully lower coated lollipops into the oil, frying 4–5 pieces at a time so temperature stays steady. Fry for 6–8 minutes, turning as needed, until the exterior is crisp and golden and the internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack over paper towels. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Once all pieces are fried, toss the lollipops gently in a bowl to redistribute any crispy coating and sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon wedges. (These are the 'dry' style — crisp and loosely seasoned.)

For the wet-style lollipops, after frying plain battered pieces (omit pressing into dry coating; instead simply dip in batter and fry), prepare the sauce while the last batch fries: melt 2 tbsp butter in a medium skillet over medium heat. Add 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in 1/2 cup tomato ketchup, 1 tsp soy sauce, 1 tbsp honey, 1 tsp chili garlic sauce (or sriracha) and 1 tsp rice vinegar. Bring to a gentle simmer.

In a small bowl combine 1 tsp cornstarch with 2 tbsp water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until the sauce thickens to a glossy coating consistency. Taste and adjust: add a pinch of salt or another 1/2 tsp honey if you prefer sweeter, or more chili sauce for heat.

Add the hot fried lollipops to the skillet and toss quickly and gently to coat each piece evenly in the sauce. Remove to a platter, sprinkle with toasted sesame seeds and sliced green onions, and serve immediately with lemon wedges.

Decide which style you want to present: for Dry, plate the crisp coated lollipops; for Wet, serve immediately after saucing so the coating remains glossy. Provide lemon wedges on the side and an extra bowl of dipping sauce (sweet chili or mayo-sriracha) if desired.

Leftovers: store cooled lollipops separately from sauce in an airtight container in the refrigerator for up to 2 days. Reheat dry lollipops in a 400°F (200°C) oven for 6–8 minutes to crisp; reheat wet lollipops gently in a skillet with a splash of water to loosen the sauce.