CHICKEN LOLLIPOP RECIPE BY TASTY
Here's what you need: full-size chicken wings, oil, chilli powder, ginger garlic paste, pepper, salt, soy sauce, flour, cornflour, chilli powder, egg, water
Provided by Evelyn Liu
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
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
They're chicken lollipops - a succulent treat that lives up to the name!
Provided by Israr
Categories Appetizers and Snacks Spicy
Yield 5
Number Of Ingredients 9
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!
Nutrition Facts : Calories 244.5 calories, Carbohydrate 6.3 g, Cholesterol 75.5 mg, Fat 15.7 g, Fiber 0.2 g, Protein 18.1 g, SaturatedFat 4.4 g, Sodium 599.8 mg, Sugar 0.1 g
LOLLIPOP CHIPPY CHICKEN
Your kids will love this almost as much as the adults in the house. Experiment with different chips to find your favorite flavor. Have used just about every kind with success. Use as a main dish or appetizer.
Provided by seesko
Categories Chicken
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
- Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.
CHICKEN LOLLIPOPS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 5 dozen chicken lollipops, serving 10
Number Of Ingredients 4
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
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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