📝 About This Recipe
A quintessential superstar of the Indo-Chinese food scene, these Chicken Lollipops are transformed into 'Drums of Heaven' by tossing crispy, frenched chicken wings in a luscious, spicy-sweet Schezwan glaze. Originating from the bustling street stalls of Kolkata and Mumbai, this dish perfectly marries the fiery punch of Indian chilies with the savory depth of Chinese soy and ginger. Each bite offers a satisfying crunch followed by a succulent, flavor-packed interior that is truly addictive.
🥗 Ingredients
The Chicken
- 12 pieces Chicken wings (frenched into lollipop shapes)
- 1 tablespoon Ginger-garlic paste (freshly ground for best aroma)
- 1 teaspoon Soy sauce (dark soy preferred)
- 1/2 teaspoon Black pepper (freshly cracked)
- to taste Salt
Crispy Batter
- 1/2 cup All-purpose flour (Maida)
- 1/4 cup Cornstarch (for maximum crunch)
- 1 large Egg (beaten)
- 1 tablespoon Kashmiri Red Chili Powder (gives the signature red color without excessive heat)
- 3-4 tablespoons Water (as needed for a thick coating consistency)
The Heaven Sauce
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely minced)
- 2-3 pieces Green chilies (slit lengthwise)
- 3 tablespoons Schezwan sauce (store-bought or homemade)
- 1 tablespoon Tomato Ketchup (to balance the heat)
- 1 teaspoon Vinegar (white distilled)
- 1/4 cup Spring onion greens (chopped for garnish)
👨🍳 Instructions
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1
Begin by marinating the frenched chicken lollipops with ginger-garlic paste, soy sauce, black pepper, and a pinch of salt. Let them rest for at least 20 minutes to absorb the flavors.
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2
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, Kashmiri red chili powder, and a pinch of salt.
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3
Add the beaten egg to the dry flour mixture and gradually whisk in water until you achieve a thick, smooth batter that can coat the back of a spoon.
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4
Heat vegetable oil in a deep kadai or wok over medium-high heat. To test if it's ready, drop a tiny bit of batter; it should sizzle and rise immediately.
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5
Dip each marinated chicken lollipop into the batter, holding it by the bone, and ensure the meaty end is generously coated.
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6
Carefully slide the chicken into the hot oil. Fry in batches of 4-5 to avoid overcrowding, which drops the oil temperature and leads to sogginess.
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7
Fry for 6-8 minutes, turning occasionally, until the chicken is cooked through and the exterior is a deep golden-red and very crispy.
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8
Drain the fried lollipops on a wire rack or paper towels to remove excess oil.
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9
In a separate clean wok, heat 1 tablespoon of oil. Add the minced garlic, ginger, and green chilies. Sauté on high heat for 30 seconds until fragrant but not browned.
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10
Lower the heat and stir in the Schezwan sauce, tomato ketchup, and vinegar. Toss for a minute until the sauce begins to bubble and thicken slightly.
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11
Add the fried chicken lollipops into the wok. Increase the heat to high and toss rapidly for 1-2 minutes until every piece is glazed in the glossy sauce.
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12
Turn off the heat, garnish with a generous handful of spring onion greens, and serve immediately while piping hot.
💡 Chef's Tips
For the crispiness that lasts, double-fry the chicken: fry once at medium heat, let rest, then flash-fry at high heat for 1 minute before tossing in sauce. If you don't have Kashmiri chili powder, use regular chili powder but add a drop of red food coloring to get that authentic restaurant look. Always use a wire rack for draining fried items; paper towels can sometimes trap steam and make the bottom side soft. Do not over-cook the sauce in the final step; you want it to coat the chicken, not dry out or burn the garlic.
🍽️ Serving Suggestions
Serve as a standalone appetizer with a side of extra spicy Schezwan chutney for dipping. Pair with a chilled Lager or a sweet Virgin Mojito to cut through the spice. These make a fantastic side dish to Veg Hakka Noodles or Egg Fried Rice. For a party, wrap the clean bone ends with small pieces of aluminum foil for easy, mess-free handling.