45 mins
Chicken Lollipops
Recipe by Mamtha Sunil Kumar
Chicken Lollipop derives its name from the way the chicken pieces are cut from the chicken and presented. They are, in fact, from the chicken wings, cut and forced into the shape of a lollipop. Great fun when you are entertaining, as an hors d’œuvre or appetizer, or a very popular evening snack to be enjoyed by the whole family.
The meat on the chicken wings needs to be arranged at one end. This is usually done by loosening the meat from one end of the bone and forcibly pushing it down to the other end. You'll notice, too, that I've used Ajinomoto (a 'free' glutamate flavour-enhancer). If you are focused on organic food, you may wish to skip this ingredient. It will not spoil your Chicken Lollipops!
Chicken Liver and Mushrooms on Ciabatta 
Chicken Pot Pie Ingredients for Chicken Lollipops
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Chicken Lollipops
- Creating the "lollipops" is not too difficult, but takes a bit of verbal dexterity to explain it, so bear with me...
- A complete wing has three parts (and two joints). Divide the chicken wing into its three separate parts by slicing through the joints with a sharp, heavy knife. We will not be using the wing tip, so discard or set aside to use in a stock.
- You now have two parts of each the chicken wing - one with a single bone and the one with two bones. Start by selecting the part with just one bone and separate the meat from the end of the bone by sliding a sharp knife just around the tip of the bone where the meat is still connected (do not cut through the bone).
- Place the wing vertically on top of a flat surface while holding the part where the knife passed. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down. Do the same for the part with two bones, but first detach the smaller bone. Now mould the meat into "lollipop" shapes with your hands.
- Now you have the lollipops shaped, boil them in salted water for 8- 10 minutes then remove them and set them aside. Meanwhile, grind (mince) the green chilies, then mix all the batter ingredients thoroughly to make a thick batter. (Being just a flavour enhancer, the Ajinomoto is optional). Heat the oil in a deep pan, dip the meaty part of each lollipop into the thick batter and fry on medium heat until they are a light brown colour. Serve hot.
MAMTHA SUNIL KUMAR'S HOT TIP:
If you have too many lollipops for the pan, cook them in batches and keep the others warm on a plate with kitchen paper to absorb any oil.
Reviews of Chicken Lollipops
| February 24 2015 I came, I saw, I ate! Tasty but maybe not worth the time it takes to make them. To amuse your guests, they would be fun though. dantheman (19 reviews) |
What To Eat Tonight
No time like the summer for those lovely light meals that can be quickly prepared. Get some sunshine into your life with some great recipes.
Oh those French! But it's not for nothing that French Cuisine has travelled right across the globe and back. Their recipes can be sublime.
Most of us have to think about it at some point - losing weight that is. Here's a collection of great recipes that won't pile on the pounds.
Other Chicken Recipes
This Chicken Liver and Mushrooms on Ciabatta recipe takes the form of an open sandwich and is really delicious.
Chicken Korma is a beautifully tasty, mild and creamy Indian dish originating from South or Central Asia
Chicken Tikka originates from the northern part of India and is not just popular in India but worldwide. Easy both on the palate and the pocket
