Chicken Lollipops Food

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!

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:

• 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.

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 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 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:

• In a bowl mix the ground chicken, egg yolk and salt. Add the next 5 ingredients and mix thoroughly.
• Shape into elongated patties of even size around the top half of the ice cream sticks, making them look like a lollipop.
• Place on a plate and chill for 2 hours.
• Cook patties on an oiled barbecue hotplate heated to medium and cook until golden brown and cooked through (keep patties lightly oiled during cooking to prevent them becoming dry).
• Serve hot with lime wedges and squeeze juice over.