Chicken Lollipop 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!

GUEST CONTRIBUTOR

Steps:

• 1 Fill a large pot halfway with oil and preheat to 300°F. 2 Set a rack over a baking sheet. 3 In a large bowl whisk together the cornstarch, flour and water until mixture is the texture of crepe batter, adding more water by the tablespoonful if necessary. 4 In batches, dip the wings into the batter, then let the excess drip off before adding to oil. 5 Fry until very pale and golden, 8 minutes. 6 Transfer the fried wings to rack to cool and repeat with the remaining wings. 7 Raise the oil temperature to 350°F. 8 Fry the wings a second time until golden brown, an additional 4-5 minutes. 9 Move back to rack to drain and cool slightly.
• 1 In a large bowl whisk together the hoisin sauce, soy sauce, sambal oelek (chili sauce), vinegar, sesame oil and garlic. 2 Toss the wings in the sauce and transfer to a serving platter. 3 Garnish with sesame seeds.

CHICKEN LOLLIPOPS

Steps:

• Break each chicken wing into two parts at the joint.
• Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.
• Put all the chicken lollipops in a bowl.
• Add ginger and garlic to the chicken.
• Mix well.
• Add green chillies, parsley and curry leaves to the same.
• Mix well.
• Add half a cup of all purpose flour and quarter cup of cornflour to the same.
• Mix well.
• Break one egg into the bowl.
• Add red food colour and salt to taste.
• Mix well.
• Keep aside for 1 hour to marinate.
• After an hour is up, heat oil in a wok.
• Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil.
• Drain on clean kitchen paper napkins.
• Serve hot.

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:

• Trim, cut and push the chicken meat away from one side exposing the bone and soak in brine water(enough water+ plenty of salt). After a few minutes, drain the water off the chicken.
• With the exception of salt and the corn flour, add all the other ingredients (onion, garlic, ginger, turmeric, mixed spices, basil, paprika, black pepper)to the chicken and massage in. Put the seasoned chicken in a sauce and a little bit of water then simmer for 5-10mins.
• Take the chicken out of the sauce pan onto a plate and allow to cool. Add a pinch of mixed spices to the corn flour ready to use. Drizzle oil over the chicken and coat it with the corn flour mixture. Heat oil and deep fry the chicken for 10-15mins. When it starts to turn golden brown, than them in the oil and fry for further 5mins or until golden brown and crispy on the outside.

CHICKEN LOLLIPOPS

Steps:

• In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
• Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
• Place the honey and chopped chipotles in a bowl and whisk together.
• Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
• Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.

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.