Drums of Heaven Chicken Lollipops

Swap the traditional chicken wings for the famous Calcutta Chinatown style succulent chicken drumsticks with a twist on the good old chicken lollipops!

Ingredients:
Chicken drumsticks- 6 pieces
Onion- 1, finely chopped
All purpose flour/maida- 5 tsp
Cornstarch – 2 tbsp
Chicken stock – 4 tbsp
Soy sauce – 2 tsp
Green chili sauce – 1 tsp
Red chili sauce – 4 tsp
Black pepper powder – 2 tsp
Ginger-garlic paste- 2 tsp
Egg – 1
Ketchup – 1 tsp
Coriander leaves- A small bunch, finely chopped
Oil- As needed
Salt – To taste

Method: Clean, wash, & drain the drumsticks. Cut through the skin & the tendons where the meaty part of the drumstick ends. Pull the skin off of the drumstick & clean up the bits of skin. Cut through the skin about 1/3rd the way up from the knuckle, and roll the drumstick to get all the way around. Grab the skin with paper towels for grip and pull hard, cutting off the bits of skin and tendon away from the bone. Gather the meat to one side, turning the meat inside-out. Repeat until all the drumsticks are lollipopped.

In a bowl, mix together half of the soy sauce, green chili sauce, red chili sauce, pepper powder, ginger-garlic paste, beaten egg, & salt. Massage each chicken lollipop with the prepared marinade and leave it aside for 30 mins.

In a bowl, mix together the plain flour & cornstarch. Roll the marinated lollipops one by one in the plain flour-cornstarch mixture. In another pan, heat oil. Carefully add the lollipops & fry until the chicken cooks all the way without getting too brown outside. Once done, drain onto paper towels. Fry the remaining lollipops in the same manner.

Heat oil in a pan. Add the chopped onions and sauté until translucent. Add the remaining ginger-garlic paste and fry for a minute. Add the pepper powder, the remaining sauces, and the chicken stock. Reduce the flame and cook until the sauce thickens & gets sticky. Add the fried chicken lollipops into this sauce and gently mix well so that the lollipops get coated well with the sauce. Remove from flame. Garnish with coriander leaves and serve. Enjoy!

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