Chicken Lollipop, also known as Drums of Heaven, is a popular, spicy Indo-Chinese chicken recipe that is crispy on the outside and juicy, tender on the inside. These can be served as a starter, appetizer, or side.
What is your favorite cuisine? Indo-Chinese food is my all-time favorite and one of the most preferred restaurants we love to visit or order on a tiring or boring day to lift our mood. Is it the same with you?
Some of my favorite Indo Chinese recipes include:
- RESTAURANT-STYLE VEGETABLE HAKKA NOODLES
- GARLIC RICE NOODLES
- CRISPY HONEY CHILLI POTATOES
- FRIED RICE
What is lollipop chicken or drums of heaven?
The frenched chicken winglet or drumettes are marinated and deep-fried until crispy and served with SPICY HOMEMADE SCHEZWAN SAUCE.
Basically, meat is cut from the bone end and pushed down, making it look like a lollipop.
These make a perfect appetizer or starter at any dinner party, get-together, super bowl, or game night.
Where can I find lollipop pieces?
Lollipop pieces are easily available in the meat section or meat shop. If not, you can ask the butcher to prepare them for you.
If you get lollipop pieces ready at the store, like the one we got, making this recipe is among the simple chicken recipes out there. But if you cannot find one, you can make this by frenching chicken wings or drums at home, just that it is extra work and time-consuming. Having said that, you can even use wings or drums directly (without frenching) to make this recipe.
What is the difference between chicken lollipops and drums of heaven?
To be honest, restaurants use these names interchangeably. But the small difference that I know is chicken lollipop prepared with the recipe given below is tossed with SCHEZWAN SAUCE to make it drums of heaven.
I generally keep the sauce and fried chicken separate, serve the sauce as a dip because the sauce is extra spicy, and people who can tolerate the heat can always dip and eat.
Ingredients for Chicken Lollipop or Drums of Heaven
For the Marination
12 Chicken drums and flats
2 tablespoon Vinegar
2 tablespoon Ginger-garlic paste
½ teaspoon Salt
2 tablespoon Kashmiri red chile powder
For the batter
¾ cup All-purpose flour or Maida
½ cup Cornflour
¾ teaspoon Salt
2 tablespoon Kashmiri red chile powder
½ teaspoon Black pepper powder
2 tablespoon Ginger-garlic paste
Oil, for frying
How to make Lollipop Chicken or Drums of Heaven
Marinate the chicken
In a bowl, add prepared chicken drums and flats, vinegar, ginger-garlic paste, salt, red chile powder, and mix.
Cover and keep this in the refrigerator for 60 minutes.
Prepare the batter
In another bowl, add all-purpose flour, cornflour, salt, red chile powder, pepper powder, ginger-garlic paste, and water little by little to form a medium-thick batter. Check the video here.
Heat oil in a pan on medium flame.
Dip each marinated chicken in batter and drop it in hot oil. Flip it after a couple of minutes and fry until the chicken is crispy on the outside. Total fry time is about 6 to 8 minutes.
Transfer it to a paper towel to absorb any excess oil. Repeat the process for the remaining chicken.
Serve it with SPICY HOMEMADE SCHEZWAN SAUCE & enjoy.
Tips:
- Kashmiri red chile powder is similar to paprika, i.e., not spicy, and is used to get that deep red color with moderate spiciness. You can reduce the amount if needed.
- Cornflour can be substituted with rice flour.
- You can also lightly coat each fried chicken lollipop in SCHEZWAN SAUCE
- My kids love chicken lollipops, and when I make these for them, I reduce the amount of red chile powder.
- Add ¼ teaspoon of red food color to the batter if you want the same bright red-colored chicken lollipops as you get at restaurants.
Video recipe for Chicken Lollipop | Drums of Heaven
Detailed recipe for Chicken Lollipop | Drums of Heaven
CHICKEN LOLLIPOP | DRUMS OF HEAVEN | HOW TO MAKE LOLLIPOP CHICKEN
Ingredients
For the Marination
- 12 Chicken drums and flats
- 2 tablespoon Vinegar
- 2 tbsp Ginger garlic paste
- ½ teaspoon Salt
- 2 tablespoon Kashmiri red chile powder
For the batter
- ¾ cup All purpose flour or Maida
- ½ cup Corn flour
- ¾ teaspoon Salt
- 2 tablespoon Kashmiri red chile powder
- ½ teaspoon Black pepper powder
- 2 tablespoon Ginger garlic paste
- Oil, for frying
Instructions
MARINATE THE CHICKEN
- In a bowl, add prepared chicken drums and flats, vinegar, ginger-garlic paste, salt, red chile powder, and mix.
- Cover and keep this in the refrigerator for 60 minutes.
PREPARE THE BATTER
- In another bowl, add all-purpose flour, cornflour, salt, red chile powder, pepper powder, ginger-garlic paste, and water little by little to form a medium-thick batter. Check the video here.
- Heat oil in a pan on medium flame.
- Dip each marinated chicken in batter and drop it in hot oil. Flip it after a couple of minutes and fry until the chicken is crispy on the outside. Total fry time is about 6 to 8 minutes.
- Transfer it to a paper towel to absorb any excess oil. Repeat the process for the remaining chicken.
- Serve it with SPICY HOMEMADE SCHEZWAN SAUCE & enjoy.
Notes
- Kashmiri red chile powder is similar to paprika, i.e., not spicy, and is used to get that deep red color with moderate spiciness. You can reduce the amount if needed.
- Cornflour can be substituted with rice flour.
- You can also lightly coat each fried chicken lollipop in SCHEZWAN SAUCE
- My kids love chicken lollipops, and when I make these for them, I reduce the amount of red chile powder.
- Add ¼ teaspoon of red food color to the batter if you want the same bright red-colored chicken lollipops as you get at restaurants.
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Toni
This is so good!! My whole family really enjoyed it!