CHICKEN LOLLIPOP | DRUMS OF HEAVEN | HOW TO MAKE LOLLIPOP CHICKEN
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.
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
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.
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.