About the Dish
If there’s one dish that can make people fight for the last piece on the plate, it’s the legendary Chicken Lollipop. A street-food superstar and a party snack icon, this Indo-Chinese delicacy is all about bold flavors, crispy texture, and that irresistible spicy-tangy coating that keeps you reaching for more! This dish transforms humble chicken wings into juicy, spicy, crunchy flavor bombs. The drumettes and wingettes are carefully frenched to resemble little lollipops (because let’s be real, food on a stick is always more fun), then marinated in a fiery blend of ginger, garlic, soy sauce, red chili paste, and aromatic spices. Once the flavors soak in, they take a dive into a hot oil bath, emerging crispy, golden, and ready to be devoured.
But the real magic happens after frying. Traditional Chicken Lollipops are often tossed in a sizzling garlic-chili sauce, coating them in a sticky, spicy, slightly tangy glaze that makes them completely irresistible. The balance of heat, umami, and crunch is what makes them an all-time Indo-Chinese favorite—whether you’re munching on them at a street stall, in a fancy restaurant, or at a house party.
From late-night cravings to game-day snacks, Chicken Lollipops have earned their cult status in India’s Indo-Chinese food scene. They’re served piping hot, garnished with fresh spring onions, and best enjoyed with a side of schezwan sauce for an extra fiery kick. One bite, and you’re hooked—crispy outside, juicy inside, packed with spice, and bursting with that signature Indo-Chinese street-style magic.
Recipe
Ingredients
Directions to make
Step 1 : For the Chicken Lollipops
- 10 chicken Drumettes (frenched into lollipops)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp soy sauce
- ½ tsp vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp cornflour
- 1 tbsp all-purpose flour
- 1 egg (optional, for crispier texture)
- 1 tsp Kashmiri chili powder (for extra color)
- Oil (for deep frying)
- 2 tbsp oil
- 1 tbsp garlic (finely chopped)
- 1 tbsp ginger (finely chopped)
- 2 tbsp schezwan sauce (store-bought or homemade)
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp tomato ketchup
- ½ tsp black pepper
- ½ tsp sugar (optional, for balance)
Step 1 : Marinate the Chicken
- In a bowl, mix ginger-garlic paste, red chili powder, turmeric, soy sauce, vinegar, salt, black pepper, and Kashmiri chili powder.
- Coat the chicken lollipops in this marinade and let them rest for at least 30 minutes (or overnight for best flavor).
- Add cornflour, all-purpose flour, and egg (if using) to the marinated chicken and mix well to form a light batter.
- Heat oil in a deep pan and fry the chicken lollipops on medium heat for 5-6 minutes until lightly golden.
- Remove them from the oil and let them rest for 2 minutes (this helps with crispiness).
- Increase the heat to high, then fry the lollipops again for another 2-3 minutes until super crispy and golden brown.
- In a small pan, heat 2 tbsp oil and sauté garlic and ginger until fragrant.
- Add schezwan sauce, soy sauce, vinegar, ketchup, black pepper, and sugar. Stir well and cook for 2 minutes.
- Remove from heat and serve in a bowl for dipping.
- Arrange the crispy dry chicken lollipops on a plate, garnish with spring onions, and serve hot with the spicy schezwan dip on the side.
