Appetizers & nibbles
Chicken lollipop
Chicken wings whose meat is pushed to the end of the bone to form a small handle, then fried and coated in a spicy sauce. A hugely popular street snack in Pakistan, crispy outside and juicy inside.
Ingredients
Ingredients
Enrobage
Spices & seasoning
Optional extras
On the side
Instructions
- Cut off the wing tips, then cut the skin around the middle bone and push the meat down to form a handle like a lollipop.
- In a bowl, mix the garlic and ginger paste, salt, paprika, chilli, garam masala, pepper and garlic powder, then add the wings and leave to marinate for 30 minutes.
- Add the beaten egg to the marinade and mix well.
- In a shallow dish, mix the flour and cornflour for the coating.
- Dip each lollipop in the coating, patting off the excess.
- Heat the oil to 170 °C in a deep pan and fry the lollipops for 8 to 10 minutes, turning them, until golden brown and cooked through.
- Drain on kitchen paper. In a pan, heat the soy sauce, chilli sauce and vinegar, then toss the lollipops in it and serve straight away.
Variations and tips
Oven version. Place the coated lollipops on a rack at 210 °C for 25 minutes, turning them halfway, after lightly oiling them.
Mild version. Replace the chilli sauce with honey and a spoonful of tomato purée for a gentler flavour, suitable for children.
More ideas
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Pakistan
Pakistan
Pakistan
Pakistan
Pakistan
Pakistan
Pakistan
Pakistan
Original Ecomely recipe.