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Chicken Lollipops

Chicken lollipops are crispy, hand-held snacks made by shaping chicken drumettes into a lollipop form, then coating and frying them until golden and crunchy. The process involves twisting and shaping the chicken, coating with a spicy paste and crispy batter, and frying to achieve a smoky, flavorful exterior. The final dish features rustic, bite-sized chicken handles with a crackly coating and aromatic seasoning, perfect for casual snacking or party platters.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 8 pieces chicken drumettes preferably with skin on
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp honey
  • 1 cup flour all-purpose
  • 1/2 cup cornstarch
  • Neutral oil for frying vegetable or canola
  • 2 tbsp honey soy glaze optional, for brushing
  • Green onions to taste for garnish
  • Sesame seeds to taste for garnish
  • Wooden sticks lollipop sticks soak in water 20 min before use

Equipment

  • Sharp boning knife
  • Skewers or lollipop sticks
  • Mixing bowls
  • Deep-fryer or large pot
  • Slotted spoon

Method
 

  1. Gather your boning knife, skewers, mixing bowls, and a deep-fryer or large pot filled with oil heated to 180°C (350°F). Pat the drumettes dry thoroughly.
  2. Use the boning knife to twist each drumette at the joint, then gently push the meat down towards the bone to shape into a lollipop form. Secure with skewers or sticks if needed.
  3. In a bowl, mix minced garlic, grated ginger, soy sauce, and honey to create a fragrant spice paste. Smell the savory, sweet aroma and adjust ingredients if desired.
  4. Dip each shaped chicken into the spice paste, ensuring an even coating, then dredge in a mixture of flour and cornstarch, tapping off excess for a light, crackly surface.
  5. Carefully lower the coated chicken lollipops into the hot oil using a slotted spoon. Fry in batches, avoiding overcrowding, for about 8-10 minutes until deep golden brown and fragrant.
  6. Remove the fried chicken from the oil and drain on paper towels. Let rest for 2-3 minutes; if desired, brush with honey soy glaze for extra flavor and shine.
  7. Garnish with chopped green onions and sesame seeds for a fresh, savory finish. Serve immediately while crispy and aromatic.