If there is one chicken appetizer that I have to pick in Nepali/Indian restaurants, it’ll be chicken lollipops. And it’s not a hard decision honestly, because I love these crispy fried chicken bites that much!
It’s my go-to pick whenever we go to restaurants. And the one dish I always ensure to divide evenly between me and my wife.
Of course, if the restaurant serves an odd number of pieces, then I always negotiate for the extra one! Especially because I love it so much more than my wife.
I’m sure your mouth is now tearing….., right? Don’t worry… I have figured out how to replicate the Nepali restaurant-style chicken lollipops at home. And realized they are super quick and easy to make!
This is why this is my all-time favorite recipe, I am especially thrilled to share!
You can now make this chicken dish at home and serve it on your snacks platter at the dinner party with this easy and quick chicken recipe, made under 30 minutes with the most common ingredients.
- Prep Time> 15 minutes
- Cook Time> 15 minutes
- Total Time> 30 minutes
- Servings> 6 people
Ingredients
- 10 pices Chicken wings (see below for preparation)
- 1 cup cornstarch/cornflour
- 1 tsp garlic Paste
- 1 tsp red chilli paste
- 1 tsp ginger Paste
- 3 tsp salt or per your taste
- 1 tsp lemon juice
- ½ tsp Sichuan Pepper (Timmur)
- 1 tsb Cumin and Coriander Powder
- 2 Cups Oil (for deep-frying)
A. Preparation of Chicken Lollipop
- Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses.
- Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone.
- Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).
- Place the wing vertically on top of a flat surface while holding the part where the knife passed.
- Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.
- Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.
B. Cooking Procedure:
- Mix the chicken, cornflower, garlic, ginger, Chilli paste, lemon juice, Salt and enough water in a bowl, so that the chicken pieces are ‘coated’ with the batter. Leave the bowl for about an hour.
- Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 10 to 12 minutes).
- Remove the fried chicken lollipops from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.
- Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper.
- Serve with your favorite dip. My favorite dip is Nepali style hot tomato pickle. Share with your fafourite liquor and enjoy!
Have fun making Nepali-style chicken lollipops at home. Let me know what you think about our recipe.
Freelance Writer
