Chicken Lollipop

Long time back when I went to Goa on our honeymoon we went to a small restaurant by the beach called Why Knot. We befriended the waiter there who would serve us these amazing chicken lollipops with endless supply of port wine on the house. The waiter was very interesting. He used to work in a hotel in Leh (Kashmir) in the summers and in Goa in the winters. He even showed us the pictures of his Ladakhi girlfriend. It was a wonderful carefree time in our life. Even though the yearning to go back to those simpler times will not be satisfied, I can always satisfy the palate with some yummy chicken lollipop.

Ingredients For Marination

• 16 pieces chicken drummettes
• 1tbsp. ginger paste
• 1 tbsp. garlic paste
• 1 tbsp. soya sauce
• 1 tbsp. vinegar
• 1 tsp. salt

Procedure For Marination

Take the drummettes and trim the skin off from one end of the bone and give them a shape of lollipops. Wash and pat them really dry.

Marinate chicken with all ingredients listed above and keep in the refrigerator for 2-3 hours. By the mean time prepare the batter.

Ingredients For Frying

• 2 tbsp. corn starch
• 2 tbsp. all purpose flour
• 1 egg
• 1 tsp. red chili powder
• 1/2tsp. salt
• Enough oil for deep frying

Procedure

In a dry bowl take all the ingredients other than oil and whisk it with a fork to make a smooth batter. Ensure that the batter is lump free.

In a pan heat enough oil for deep frying. Dip each marinated drummette in the batter and gently slide it into the medium hot oil. Fry till the chicken is cooked and then turn the heat  high to give it a brownish crispy exterior.

Remove and keep them on an absorbent paper.

Ingredients For sauce

• 2 fat cloves of garlic chopped
• 2-3 tsp. chili garlic sauce
• 1/4 cup spring onion finely chopped
• 2 tsp. oil
• Salt if needed

Procedure

In a pan heat oil and add chopped garlic. Sauté for a few minutes and then add chili garlic sauce. Mix well and check whether to add salt or not. Add chopped spring onion and fried lollipops to this sauce and stir over high flame to coat each wings with sauce. Remove and wrap the bony end with aluminum foil and arrange them on a tray to serve.