Saturday, July 10, 2010

Chicken Lollypop ~ An Indian Spicy Appetizer

My husband is a big fan of Chicken and we both love Finger Food & Appetizers of different varieties. I was thinking of ways and means of killing two birds with a stone, this recipe was a good discovery. Chicken Lollypop is a modern discovery in the Indian Appetizer gamut, the flavours are spicy, extremely spicy if I could be specific and packs in the succulent meat which is tender and evenly spiced with the herbs and condiments. Primarily Chicken Wings or Wingettes are used for this recipe. I preferred using Wingettes since they are easy to dress and have more tender meat compared to Wings. Wings need more careful dress time and cleaning.

I like the Indo-Chinese version of Lollypop which has a dash of Soya Sauce and a pungent helping of Chilli-Garlic sauce thrown in. I have customised the recipe to a great extent to suit our taste and needs. We were all amazed at how easy it is to dish this out at home. This is a high calorie recipe which is spicy so weight watchers and sensitive taste bud owners use your discretion.

Preparation time: 24 hours (Includes Marinade time)
Cooking time: 10-15 minutes
Yield: 10 Chicken Lollypops

Chicken Skinless Wingettes - 10 wingettes

For Marinade -
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green Chillies paste - 1 tablespoon
Soya Sauce - 1 tablespoon
Red Chilli sauce or Red Chilli powder - 1 tablespoon
Black Pepper powder - 1/2 teaspoon

For Batter -
Egg - 1
Corn Flour - 2 tablespoon
All Purpose Flour - 2 tablespoon
Black Pepper powder - 1/2 teaspoon
Bread Crumb powder - 3-5 tablespoon

Oil - For frying

Thaw the Wingettes at room temperature and clean them to expose the meat. Remove the skin if the wingettes are not skinless. Wash thoroughly and pat dry with a clean kitchen towel. Dress the chicken Wingettes to gently remove the smaller bone (discard it after removing it and separating it from the wing bone). Push the Chicken meat down so that the stick serves as a Lollypop and the meat accumulates at the top of the Lollypop. Wash your hands thoroughly after the dressing is done.
Make a fine paste of Ginger, Garlic and Green Chillies. Add Soya Sauce, Red Chilli powder and Pepper powder to this. Pour this marinade over the chicken wingettes placed in a non-reactive mixing bowl and mix well. Adjust salt. Remember Soya Sauce has fair amount of salt so use your discretion. Mix well. Cover with a plastic wrap and refrigerate overnight for 24 hours. Next day remove from fridge atleast an hour before use.
Make a very thick batter of egg, corn flour, all purpose flour, pepper powder and salt (add little or no water). Mix some salt and pepper powder with the bread crumb powder as well. Heat oil in a deep thick bottomed deep frying pan. Once oil is ready (just hot and not smoking hot), dip the Lollypop one at a time in the batter and then roll them in bread crumbs and deep fry till golden brown on a low-to-medium flame. Serve hot with sauce/ spice powder of choice.

No comments:

Post a Comment

I appreciate any comment and would love to hear from you. Trust you enjoy my blog.