Tangy Chicken Lollipops

Ingredients list for Tangy Chicken Lollipops

• 16 Chicken lollipops
• 4 teaspoons Red chilli paste
• to taste Salt
• to taste Crushed black peppercorns
• ¼ cup Refined flour (maida)
• + 2 tablespoons Cornflour/ corn starch ¼ cup
• 2-3 tablespoons Rice flour
• 1 Egg
• 4 teaspoon Garlic paste
• 4 teaspoons Garlic paste
• 2 teaspoons Rice vinegar
• 2 tablespoons Apple cider
• + to deep fry Oil 2 teaspoons
• 1 tablespoon Garlic chopped
• ½ tablespoon Ginger chopped
• 1 teaspoon Red chilli flakes
• 2 teaspoons Soy sauce
• 2 stalks Spring onion greens chopped
• for garnishing Spring onion greens juliennes

Method

1. Place the chicken wings in a bowl. Add the salt, peppercorns, refined flour, one -fourth cup cornstarch, rice flour, egg, garlic paste, tomato ketchup, rice vinegar, red chilli paste, apple cider and mix well. Set aside to marinate for ten to fifteen minutes.
2. Heat sufficient oil in a kadai.
3. Deep-fry the marinated lollipops in hot oil on medium heat till golden and crisp. Drain on an absorbent paper.
4. Heat two teaspoons oil in a non-stick pan. Add the garlic and sauté well.
5. Mix two tablespoons cornstarch with sufficient water to make a smooth slurry.
6. Add the ginger and sauté for a minute. Add the red chilli flakes, little water and soy sauce and mix well. Add salt and crushed peppercorns and mix.
7. Add the spring onion greens and mix. Add the slurry, mix and cook till the sauce thickens. Add the fried lollipops and mix.
8. Garnish with spring onion green juliennes and serve hot.