Chicken Lollipop/Drums of Heaven

Whenever I plan to cook chicken, my only job is to end up cooking it afterwards. Most of the time, my hubby does all the chopping and cleaning. Today my daughter asked me to make some chicken lollipops for lunch. So I had to clean, cut and pull the flesh up to the end of the wing bone. It took me half an hour to finish pulling up the flesh of all the wings.

My daughter and son enjoyed them. No left over pieces were there. My daughter's lunch was only chicken lollipops. :)

UPDATE:
I referred to the vah chef and panlasang pinoy on youtube for the lollipop shaping procedure.

Now on to the recipe.

Ingredients:
Chicken wings - 550 gms (skinless)
Kashmiri red chilli powder - 2 1/2 tsp. (or as per taste)
Food colour - 2 big pinches
Ground pepper - 1/4 tsp.
Lime juice - from a small lime
Ginger-garlic paste - 2 tsp.
Soy sauce - 1 tsp.
Red chilli sauce - 1 tsp.
Salt (to taste)
Egg - 1 (beaten)
Plain flour/Maida - 2 tsp.
Corn flour/corn starch - 2 tbsp.
Oil (to deep fry)

Method:
Clean the chicken wings with turmeric powder. Wash well.
Drain water.
Cut the wings into two and pull the flesh to the end of bone (you can get this well instructed from videos on youtube).
Wash once and drain all the water.
In a big bowl mix all the ingredients except the chicken and oil.
Now add the chicken and mix well.
Cover and marinate for an hour.
Heat the oil for deep frying.
When the oil is medium hot, drop six pieces of chicken and fry till reddish brown colour.
Place the chicken pieces on tissue paper to drain the oil.
Continue with the remaining chicken pieces in batches.
Enjoy with szechuan sauce!

Note:
Wrap the aluminium foil at the tip of the bone which was missing at present.

 

 

Sent off to EP-Garlic and Turmeric and Cook Like A Celebrity Chef events.

Posted in: Chicken, Indo-chinese