How to make Chilli Chicken Lollipop -

Marinated chicken lollipops deep-fried and tossed in a flavourful sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken lollipops, Black peppercorns (काली मिर्च)

Cuisine : Indo-Chinese

Course : Snacks and Starters

Chilli Chicken Lollipop

Chilli Chicken Lollipop Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chilli Chicken Lollipop Recipe

  • Chicken lollipops washed 12

  • Black peppercorns crushed to taste

  • Green chillies chopped 2

  • Red chilli sauce 2 teaspoons

  • Cornflour 1 tablespoon

  • Salt to taste

  • Dark soy sauce 1 tablespo teaspoon

  • Egg 1

  • Oil 2 tablespo to deep fry

  • Ginger-garlic chopped 1 1/2 tablespoons

  • Large onion quartered and layers separated 1

  • Chicken stock 1/2 cup

  • Small green capsicum cut into thick strips 1

  • Sugar a pinch

  • Cornflour slurry 2 tablespoons

  • Vinegar 1 teaspoon


Step 1

Take the chicken lollipops in a large bowl, add cornflour, salt, crushed black peppercorns, 1 tsp dark soy sauce and egg, mix well and set aside to marinate for 15 minutes.

Step 2

Heat sufficient oil in a kadai, slide in the marinated lollipops and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 3

Heat 2 tbsps oil in a non-stick wok, add ginger-garlic paste and green chillies, mix and sauté till golden brown.

Step 4

Add onion, mix and sauté for 1-2 minutes. Add stock, mix well and cook for 1 minute. Add remaining dark soy sauce and red chilli sauce and mix well. Add capsicum, salt and sugar and mix well. Add 2 tbsps cornflour slurry and mix well. Let the mixture come to a boil.

Step 5

Add the fried lollipops, mix gently and cook for 1-2 minutes. Switch off the heat, add 1 tsp vinegar and mix well.

Step 6

Transfer into a serving dish and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.