Crispy Kimchi Fermented Chicken Lollipops Recipe

Marinate the Chicken

In a large bowl, combine kimchi, garlic powder, ginger powder, soy sauce, salt, and black pepper. Add the chicken drumsticks and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Coat the Chicken

After marinating, remove the chicken from the fridge. Roll each drumstick in cornstarch until evenly coated.

Fry the Chicken

In a deep pan, heat vegetable oil over medium-high heat. Fry the coated chicken drumsticks in batches until golden and crispy, about 10-12 minutes per batch. Drain on paper towels.

Char the Celery

In a skillet, heat olive oil over medium heat. Add celery sticks and cook until charred, about 5-7 minutes. Remove from heat and chop into small pieces.

Combine Ingredients

In a bowl, mix together the charred celery, Greek yogurt, lemon juice, salt, and black pepper until well combined.

Cut the Vegetables

Julienne the carrot and jicama into thin shoe string pieces.

Season the Shoe Strings

In a bowl, toss the julienned carrot and jicama with vegetable oil, salt, and black pepper.

Serve

On a serving platter, arrange the crispy chicken lollipops with a side of charred celery yogurt and carrot + jicama shoe strings.