Sorry guys for not being so active in this space. You all know that I am an entrepreneur at "Sweet Zions Bake house" This small caking business has kept me very busy these days. This month is the month of birthdays & I was having cake orders every other days. We were also out on a holiday last week to Disney Florida. So all in all the May month is & has been a wonderful month.
Today got up early as Hubby had to go for cricket practice. I am happy coz my son is still asleep & I thought will soon post one recipe. Whenever I have house parties, my friends keep asking me for recipes of dishes that I made. So today I am sharing this mouthwatering, very famous in mine & my mom's kitchen "Chicken Lollipop"
Making time: 45 mins
Serves: 8- 10 people (20 lollipops)
Cooking time: 8-10 mins
- 10 chicken wings
- 1/2 cup all purpose flour
- 1/4 cup Corn flour
- 2 eggs
- 1 tbspn ginger garlic paste
- 1 tbspn red chili powder
- 1/2 tspn cumin powder
- 1/2 tspn garam masala powder
- 1/4 tspn back peppercorns
- 2 tbspn lemon juice
- 4 tbspn of water
- salt as per taste
- color optional. (I use kashmiri red chili which given natural coloring)
- oil for deep frying
- You need to clean the wings & make lollipops out of them. Watch this video on how to make it here
- Lightly beat the 2 eggs & make a paste with flours, ginger garlic, cumin, chili, pepper, Garam masala, lemon juice, salt & water.
- Marinade the lollipops in this paste & set in in the fridge for at least 2 to 4 hours, Overnight is even better.
- Heat the oil until its very hot, now turn off the flame to medium, slowly start dropping the lollipops in the oil & fry them on medium flame for 5 minutes & on high flame for 2 to 3 minutes. Once they are evenly cooked, just remove them and put hem on a kitchen paper towel to remove any access oil.
- The main point to note to have crispy juicy chicken is to fry them at the right temperature. You need to make sure you fry them in medium heat & then in high heat. In medium heat the chicken will slowly cook inside & still will retain the moisture. High heat in the last stage will ensure that the outer coating gets crispy.
- If you fry them in high heat throughout, you will end up with a dry, burnt lollipops.
- Add extra water to the paste to get the right consistency. The paste should be like a pan cake batter consistency