Asian Style Chicken Lollipops Food

CHICKEN LOLLIPOPS

Steps:

• TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
• On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
• Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

CHICKEN LOLLIPOP RECIPE BY TASTY

Steps:

• Add all the marinade ingredients to a bowl and mix until fully combined, set aside.
• Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
• For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
• For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.
• Place the prepared chicken lollipops in the marinade. Stir and cover. Marinate in the fridge for at least 1 hour.
• Mix all batter ingredients until smooth without lumps.
• Dip the meat end of the chicken lollipops into the batter.
• In a medium-sized pot, heat the oil to 170˚C (340˚F). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.
• Enjoy!

CHINESE CHICKEN LOLLIPOPS/ DRUMS OF HEAVEN

Steps:

• Cook the lollipops in salted water for 5 minutes.
• Take them out of the water dry them thoroughly.
• Saute in just the worcestershire sauce for another 5 minutes. Till they are completely dry.
• Mix the rest of the ingredients to make a thick batter as for pancakes. Dip each lollipop into this batter and deep fry.
• Variation: The other option is to bake (a low cholestrol option) these after sauteing them in the worcestershire sauce
• Minus the eggs and the flour from the rest of the ingredients so that it forms a sauce rather than batter.
• Bake or grill at 180C till they are cooked and browned.
• Serve with Schezwan sauce.

CHICKEN LOLLIPOPS

Steps:

• With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
• Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
• Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.

CHICKEN LOLLIPOPS

Steps:

• In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.
• With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown

ASIAN STYLE CHICKEN

Steps:

• In a large skillet pan, heat the oil and butter together until hot. Add the chicken. Salt and pepper chicken to taste. Cook for about 3-4 minutes and flip, adding salt and pepper to taste on other side. Continue to cook on other side for about 3-5 minutes.
• Remove the chicken from the pan onto a plate and reserve. Add another tbsp butter and add the chopped shallots and garlic. Cook for about 2 minutes and the shallots are soft and the aroma of the garlic is strong.
• Add the chicken broth and the hot water and stir well with the shallots and garlic. Add the rest of the ingredients, tasting after all are included to ensure own taste. You may need to adjust to your own preference.
• Add the chicken back into the pan, including any juices on the plate that may have been released, this gives great flavor! Put a lid on the pan and simmer for about 15-20 minutes and the sauce has soaked into the chicken. You may need to flip the chicken thighs a few times through out to help incorperate the sauce.
• Enjoy with Steamed Rice!