Crispy Chicken Lollipop with Sweet Chili Sauce

Ingredients

• 500 g Chicken Lollipop (wingettes, cleaned) (Trimmed and scored for easy eating)
• 1 tbsp Kashmiri Chili Powder (Mild, gives bright red color)
• 1 tbsp Ginger‑Garlic Paste (Freshly made or store‑bought)
• 0.25 tsp White Pepper Powder (Can use black pepper if unavailable)
• 1 tsp Salt (Fine table salt)
• 1 tbsp White Vinegar (For marination; lemon juice can replace in a pinch)
• 2 tbsp Rice Flour (Creates extra crispness)
• 4 tbsp All‑Purpose Flour (Base for the batter)
• 2 tsp Cornflour (Cornstarch) (Part of batter and for sauce slurry)
• 1 tbsp Water (for batter) (Adjust batter to a smooth, drop‑coating consistency)
• 2 cups Vegetable Oil (For deep frying; use oil with high smoke point)
• 1 tbsp Kashmiri Chili Powder (sauce) (Same as marination, adds color and mild heat)
• 1 cup Water (sauce)
• 5 tbsp White Vinegar (sauce) (Provides tanginess; do not substitute with lemon juice here)
• 0.5 tsp Salt (sauce)
• 4 tbsp Sugar (Balances acidity)
• 4 Garlic Cloves (Finely minced)
• 1 tbsp Chili Flakes (Adds extra heat)
• 2 tsp Cornflour Slurry (for sauce) (Mixed with 4 tsp water; adds glossy thickness)

Instructions

1. Prepare Marinade

   In a mixing bowl combine 1 tbsp Kashmiri chili powder, 1 tbsp ginger‑garlic paste, 1/4 tsp white pepper powder, 1 tsp salt, and 1 tbsp white vinegar. Mix well until a uniform paste forms.

   Time: PT5M

2. Marinate Chicken Lollipops

   Add the 500 g chicken lollipops to the bowl, toss to coat evenly with the spice paste. Transfer the bowl to the refrigerator and let marinate for 1 hour.

   Time: PT1H

3. Grind Kashmiri Chilies for Sauce

   Place 1 tbsp Kashmiri chili powder and 1 cup water in the grinder, blend to a smooth paste.

   Time: PT3M

4. Cook Sweet Chili Sauce Base

   Pour the chili‑water paste into a saucepan. Add 5 tbsp white vinegar, 0.5 tsp salt, 4 tbsp sugar, 4 minced garlic cloves, and 1 tbsp chili flakes. Bring to a gentle boil over medium flame.

   Time: PT5M

5. Thicken Sauce

   Mix 2 tsp cornflour with 4 tsp water to form a slurry. Slowly whisk the slurry into the boiling sauce, continue cooking for 2‑3 minutes until glossy and slightly thickened.

   Time: PT3M

6. Prepare Batter for Lollipops

   In a clean bowl combine 2 tbsp rice flour, 4 tbsp all‑purpose flour, 2 tsp cornflour, and 1/2 tsp Kashmiri chili powder. Add a pinch of salt if desired. Add about 1 tbsp water and whisk to a smooth, drop‑coating batter. Adjust with a few more drops of water if too thick.

   Time: PT5M

7. Heat Oil for Frying

   Pour 2 cups vegetable oil into the deep frying pan. Heat over medium‑high flame until the oil reaches about 350°F (175°C). Test by dropping a tiny batter drop; it should sizzle and rise immediately.

   Time: PT5M

   Temperature: 350°F

8. Fry Chicken Lollipops

   Working in batches, dip each marinated lollipop into the batter, allowing excess to drip off, then gently lower into hot oil. Fry for 3‑4 minutes, turning once, until the coating is golden‑brown and the chicken is cooked through.

   Time: PT10M

   Temperature: 350°F

9. Drain and Serve

   Remove fried lollipops with a slotted spoon, place on paper‑towel‑lined plate to drain excess oil. Serve hot alongside the sweet chili sauce for dipping.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g