Crispy Korean Chicken Lollipops

Ingredients

• 10-12 chicken lollipops
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon mustard powder
• 2 teaspoons ginger paste
• ¾ cup refined flour (maida)
• ¼ cup corn flour
• 1 teaspoon baking powder
• 3-4 tablespoons oil + for deep frying
• 2 tablespoons finely chopped garlic
• 2 fresh red chillies, finely chopped
• 3 tablespoons red chilli paste 
• 2 teaspoons soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons fish sauce
• ½ cup chicken stock
• 1 tablespoon honey
• 1 teaspoon red chilli flakes
• Toasted white sesame seeds for garnish
• Chopped spring onion greens for garnish

Method

1. Take chicken lollipops in a bowl, add salt, crushed black peppercorns, mustard powder and ginger paste and mix till each lollipop is well coated with the mixture. Set aside to marinate for 30 minutes. 
2. Combine together refined flour, corn flour, baking powder, salt and 2 cups water and whisk till a smooth batter is formed. 
3. Add the marinated chicken lollipops into the batter and mix well.
4. Heat sufficient oil in a kadai. Slide in the chicken lollipops, a few at a time, and deep fry on high heat till lightly crisp. Drain on absorbent paper and set aside for 5 minutes.
5. Heat the oil remaining in the pan on high heat. Gently slide in the fried chicken lollipops and deep fry again on high heat till golden brown and crisp. Drain on an absorbent paper.
6. Heat 2 tablespoons oil in a pan. Add garlic, red chillies and red chilli paste and mix well. Cook for a few seconds.
7. Add soy sauce, oyster sauce, and fish sauce and mix well. Add salt and crushed black peppercorns and mix well.
8. Add the chicken stock and mix well. 
9. Add honey, and red chilli flakes, mix well and cook for 2-3 minutes. Add the fried chicken lollipops and toss till each chicken lollipop is coated with the sauce. 
10. Transfer the chicken lollipops on to a serving plate. Garnish with toasted white sesame seeds and spring onion greens. Serve hot.