Chicken lollipops are a popular Indo-Chinese appetizer made from the wing’s drumette, with the meat pushed to one end to form a “lollipop” shape. They’re marinated, fried until crispy, and tossed in a spicy, tangy sauce. This recipe delivers that classic restaurant-style flavor at home, and we’ll also cover how to order them online if you’re short on time.
Ingredients
- 12 chicken wing drumettes (about 1.5 lb / 680 g)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) ginger-garlic paste
- 1 tsp (5 ml) red chili paste (or 1 tsp red chili powder)
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2.5 g) salt
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 large egg (optional, for extra crispiness)
- 1/2 cup (120 ml) water (adjust as needed)
- Oil for deep frying (about 2 cups / 500 ml)
- For the sauce:
- 2 tbsp (30 ml) oil
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) chili sauce (like sriracha or red chili sauce)
- 1 tbsp (15 ml) ketchup
- 1 tsp (5 ml) vinegar
- 1 tsp (5 g) sugar
- 1/4 cup (60 ml) water
- 1 tbsp (8 g) sesame seeds, for garnish
- 2 tbsp (8 g) chopped green onions, for garnish
Instructions
- Prepare the drumettes: Pat the chicken wing drumettes dry with paper towels. If you want the classic lollipop look, use a sharp knife to cut around the thin end of the bone, then scrape the meat down toward the thick end, forming a ball. (This is optional – you can also just use the drumettes as is.)
- Marinate: In a bowl, combine the soy sauce, ginger-garlic paste, red chili paste, black pepper, and salt. Add the chicken and toss to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
- Make the batter: In a separate bowl, whisk together the all-purpose flour, cornstarch, egg (if using), and enough water to make a smooth, thick batter – it should coat the back of a spoon. The batter should be thick enough to cling to the chicken.
- Heat oil: In a deep pan or wok, heat the oil to 350°F (175°C). You can test by dropping a little batter – it should sizzle and float.
- Coat and fry: Dip each marinated drumette into the batter, letting any excess drip off. Carefully place into the hot oil, a few at a time, without overcrowding. Fry for 6–8 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum. Drain on paper towels.
- Make the sauce: In a separate pan, heat the 2 tbsp oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Stir and let it simmer for 2–3 minutes until slightly thickened.
- Toss the lollipops: Add the fried chicken to the sauce and toss well to coat every piece evenly. Cook for another minute so the sauce clings.
- Garnish and serve: Transfer to a serving platter, sprinkle with sesame seeds and green onions. Serve immediately.
Tips
- Substitutions: No ginger-garlic paste? Use 1 tsp each of grated ginger and minced garlic. For a gluten-free version, swap soy sauce with tamari and use rice flour instead of all-purpose flour.
- Make ahead: You can marinate the chicken up to 24 hours in advance. The fried lollipops can be kept warm in a 200°F (95°C) oven for up to 30 minutes before saucing.
- Common mistake: Don’t skip the resting time after marinating – it helps the flavor penetrate. Also, don’t overcrowd the pan when frying, as it drops the oil temperature and makes the coating soggy.
- Spice level: Adjust the chili paste to your heat preference. For a milder version, use half the chili paste and add a teaspoon of paprika.
Serving Suggestions
Serve chicken lollipops as an appetizer with a side of mint chutney or sweet chili sauce. They also make a great party snack alongside other Indo-Chinese favorites like Hakka noodles or fried rice. For a complete meal, pair with a fresh cucumber salad to balance the spice.
Variations
- Baked version: For a healthier twist, bake the marinated and battered lollipops on a wire rack over a baking sheet at 400°F (200°C) for 25–30 minutes, flipping halfway, until crispy and cooked through.
- Garlic butter: Instead of the spicy sauce, toss the fried chicken in melted butter with minced garlic and parsley for a rich, savory flavor.
- Honey glazed: Add 2 tbsp (30 ml) honey to the sauce for a sweet and sticky variation.
- Air fryer: Coat the marinated chicken in breadcrumbs instead of batter, then air fry at 400°F (200°C) for 20–25 minutes, shaking the basket halfway.
Storage and Reheating
Store leftover chicken lollipops in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving as it makes the coating soggy. If you have leftover sauce, store it separately and toss just before serving.
Frequently Asked Questions
Can I use chicken wings instead of drumettes? Yes, you can use whole wings, but you’ll need to separate them at the joint. The drumette is the meatiest part, so it’s ideal for lollipops.
How do I get the meat to stay in a ball shape? After cutting around the bone, push the meat down firmly and twist the skin to secure it. If it still slides, you can tie a small piece of kitchen twine around the base, but remove it before serving.
What if I don’t have red chili paste? Use any hot sauce or a mix of ketchup and cayenne pepper. Start with 1 tsp and adjust to taste.
Can I make these gluten-free? Absolutely. Use tamari instead of soy sauce and a gluten-free flour blend or rice flour for the batter. The texture will be slightly lighter.
How do I order chicken lollipops online? Many Indian and Indo-Chinese restaurants offer delivery through apps like Uber Eats, DoorDash, or Grubhub. Search for “chicken lollipop” in your area, or check the menu of your local Chinese-Indian fusion spot. Some food delivery services also have virtual restaurants that specialize in Indo-Chinese snacks.
Can I freeze the fried lollipops? Yes, you can freeze them after frying and before saucing. Let them cool completely, then place on a baking sheet and freeze for 1 hour. Transfer to a zip-top bag and freeze for up to 2 months. Reheat in a 400°F (200°C) oven for 15–20 minutes, then toss with sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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