Chicken Lollipop
Chicken lollipop happens to be a very famous appetizer in all Indian restaurants. The very name, the way they look, the taste and everything about it makes it an appealing dish, no wonder why it is so popular. These are so easy to grab and nibble on too. Following is a recipe that tastes so much similar to the restaurant style. Since I did not get lollipop cut pieces I had to cut them myself, it was my first time but I guess I got it close to right! Both my hands were busy and it was difficult for me to capture the chopping part, so I’ll do it next time with someone along to help me capture it. If you do not get lollipop chicken pieces from the market just grab a few chicken wings and cut them into lollipops, there are lots of posts and articles about it on the internet that’ll help. Just refer such tutorials and try your hands on them, you might have a little struggle if you are doing it for the first time but do not give up as there’s nothing you can’t do! Now lets see how to prepare this super delicious lollipop recipe.
Serves one platter
Total Preparation Time – 20 minutes
Total Preparation Time – 20 minutes
Ingredients
- Chicken lollipop pieces – 5
- Red chilli powder – 2 teaspoons to 1 tablespoon (as per spice tolerance)
- Cumin powder – 1.5 teaspoons
- Maida / Corn starch – 1 tablespoon
- Ginger garlic paste – 2 teaspoons
- Tomato sauce – 1 tablespoon (or tomato sauce – 2 tsp & red chilli sauce – 1 tsp)
- Soy sauce – 2 teaspoon
- Vinegar – 1/2 tsp
- Salt – 1/4 teaspoon (or as per taste)
- Oil – To deep fry the pieces
Preparation
- Take a an and mix all the ingredients except chicken and oil. Mix well to form a thick paste. Do not add water.
- If you get chicken lollipop from the butcher shop well and good, you can use it directly in the recipe, if not just take some chicken wing pieces and cut them into lollipops. I had to chop wings into lollipops the same way. It is not very easy but at the same time not very hard too. After that wash the fish pieces well in water, drain water completely.
- Now add them to the bowl with the prepared masala and mix well. Rub the masala all over the chicken pieces and set aside for 5 minutes. (You can put the marinated pieces into a zip lock pouch and freeze until use. When using remove from freezer and let it come to room temperature. Then use)
- Now place a frying pan on flame and pour enough oil to fry the pieces.
- After the oil heats up, gently slide in the chicken pieces and fry both sides until the pieces seem cooked and turns reddish.
- Remove from oil using a slotted spoon and serve hot!
- TIP 1: Corn flour or maida gives crispiness to the fry and helps the masala adhere to the pieces well. If you don’t want any flour you can simply add the other masala ingredients and mix well, then apply over the chicken pieces, but make sure you don’t add any water to the masala.TIP 2: Instead of vinegar you can use lemon.TIP 3: Marinating time depends on your time availability, it can be anywhere between 15 minutes to overnight. If the marination time extends for more than 20 minutes make sure to refrigerate the pieces.
No comments:
Post a Comment