Chicken Lollipop

Chicken Lollipop

Ingredients;

Chicken wings                                             6 full-size

Oil for frying

Marinade

Chilli powder                                                 2TBS

Ginger garlic paste                                        2 TBS

Pepper                                                           1TBS

Salt                                                                1TBS

Soya sauce                                                    2TBS

Batter

Flour                                                             60 grams    

Cornflour                                                      60 grams

Chilli powder                                                1TBS

Egg                                                               1

Water                                                            60 milliliters

Mathod:

Add all the marinade ingredients to a bowl and mix until fully combined, set aside.

Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).

For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.

For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.

Place the prepared chicken lollipops in the marinade. Stir and marinate in the fridge for at least 1 hour.

Mix all batter ingredients until smooth without lumps.

Dip the meat end of the chicken lollipops into the batter.

In a medium-sized pot, heat the oil to 170oC (340oF). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.

Serve and enjoy!