Chicken Lollipop Recipe
Well, today I'm making possibly one of my most favorite restaurant snacks and that is a masala chicken lollipop. let's begin first things first is to show you how to actually process a raw chicken and convert this little wing into a lollipop.
Well, you'll be surprised to actually know that this will not just give you one lollipop but actually, two lollipops and the winglet part can actually be reserved for your wonderful sticky barbecues.
Well, this part is called the shoulder this one is the wing and the tip here is the winglet and like. I said the winglet makes wonderful barbecues. What you need to do is lay this straight on the cutting board and with the help of your index finger.
You need to actually touch the bone and try to figure out a niche between the two bones. That's where the knife slides so absolutely smoothly. The moment you find a little bit of resistance that's not the dish that needs to be cut remember that the second one is actually quite easier.
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Because what you need to do is hold the two sides. Twist it on the opposite side what happens with this is the bone actually cracks open right at the joint. It's easier to find the joint like so that's where the joint is now. That's where the knife slides and comes out absolutely clean in one cut well now this will actually create two lollipops and this one for now for this recipe.
Gets discarded now in the wing there are actually two bones. One is a thicker bone and one is a thin bone. The purpose of a lollipop is a stick which in this case is a bone and a clumped-up part of the meat which actually forms.
The meat part now in this case what you need to do is remove. The thin bone is a little bit of a trick but trusts me if you get it right, it's very simple what you need to do is just create a cut or a gash between the two bones like so here you see the bone is now split and divided in two parts.
What we need to do is juggle it lightly around the two bones and try to dislocate the meat as simple as this similarly let's do it for the other bone as well. Now if you see this bone is separated from this bone and the meat has almost come to one side.
The next step is to insert your fingers and clump all of them together. Like so you take the thinner bone you twist it over and push it from the other side. That's where this comes out nice and clean and all the meat is actually clamped onto this now the next step is as simple.
As cleaning the bone because of course after this gets fried you need the stick to look nice and clean and the meat needs to clump on one side that's as simple as taking the blade of the knife and scraping it up.
You need to take the end part of the bone hold it under the knife and give it one knock. You pull all of this on one side the bone is sticking out you roll it like so and with this, you have a chicken lollipop. Which is raw yet diamond ready let's similarly move on to making some more lollipops.
The same step needs to apply to the shoulder as well but one thing that's important here to notice is that the shoulder has one bone. Which is thick do not discard that because that is the bone and actually form your lollipop all you need to do is scrape the bone like so get it nice and clean pull it all down like so and scrape it similarly you need to scrape the other side and knock off.
So this one is the shoulder and this one is the wing with this chicken lollipop is of course processed and ready. Let's move on to the next step and that is marinating. Well, the marination will also end up doubling as a batter so let's see how that's made. The first thing that goes in a deep bowl is, of course, an egg for the batter to become nice and thick and of coating consistency, I'm adding in refined flour or all-purpose flour.
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To make the lollipop nice and crisp I'm adding in cornstarch the next ingredient is a recipe by itself and that is schezwan sauce or schezwan chutney I'm adding all of this because I want this to be absolutely nice chatpata and fiery.
I'm adding in just a touch of light soy sauce this also has salt so remember this while adding salt to. This I'm adding in a paste of ginger and garlic to spike this up and give it some wonderful color I'm adding in Kashmiri red chili powder to spike this up further. I'm adding in some garam masala powder and that's where chicken masala lollipop the name comes in the form it's got chilies it's got garam masala it's got cheswan.
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it's got ginger garlic but what's important here is the look of it and it's going to be a little knobbly a little crusty. it's going to be deep red and it's going to have these specks and those specks are actually string greens well this is a combination of spring greens and onions do not overdo this again
because you want it speckled here and there instead of this. You can also add in coriander you can take the stem and the leaves lesser of the leaves more of the stem and create a combination you can add that to this I'm adding in salt remember the fact that this is the only time you're going to add salt into this recipe.
So the salt has to be just perfect to this I'm adding in freshly cracked black pepper. Let's mix all of this wonderfully together to ensure that it's lump-free, to begin with, it will look like a very thick batter the next step is to add in the water now. This water is again depending on the consistency that you're looking at I'm beginning with just like 18 cups of water mix this.
Well, and I think that should be just perfect mix all of this well and if you see the batter has become beautiful reddish-orange in color well this batter is now of coating consistency and to check that you need to take your index finger and swipe it like so if the gaps retain its shape that means the batter is just perfect.
One final mix and with this, your batter is done and ready now if you notice there's oil that's screaming for attention and that's where we shoot in action. What we need to do is dip these wonderful raw lollipops into this batter of course, not the bone just the meat part of it roll it well, and drop it in hot oil.
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Well, this is going to fry gloriously for seven to eight minutes on medium to low flame, remember the fact that this is actually a lump of clotted and collected skin and meat so it will take a little time more and further for the heat to seep in well this now is fried and ready and it's just perfect. Let's remove this on absorbent tissue paper.
So that all the excess oil kind of drains away but this off goes the flame and the chicken lollipop straight goes on the platter and this trust me goes amazingly well with a spicy chutney. Well I'm using schezwan of course but you can use any chutney of your choice with this your chicken masala lollipop is done and ready and if you're looking at more such stunning quick simple easy recipes stay tuned.
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