Chicken Lollipop

Taking a break from the lunch menu list that I was to put up, I am posting a chicken recipe.  Was to do this last week but like I said, due to travelling I just couldn’t get myself to post this.  This is a chicken lollipop recipe with Chinese flavours.

 Serves: 3

Preparation time: 15 minutes + 2 hours marination time
Cooking time: 5 minutes + 10 minutes frying time

 INGREDIENTS:

Chicken lollipops	10 nos
Oil	To deep fry

 To Marinate:

Flour (maida)	½ cup
Cornflour	½ cup + 2 tbsp
Ginger paste	2 tbsp
Garlic paste	2 tbsp
Salt	2 tsp or more if required
Vinegar/ lemon juice	1 tbsp
Red chilli paste	2 tbsp

 To assemble the dish:

Spring onions with bulbs	2
Garlic	6-8 pods
Green chillies	1 finely chopped
Red chilli paste	1 tbsp
Soy sauce	1 tsp
Oil	1 tbsp
Cornflour	1 tbsp
Water	To mix the cornflour

METHOD:

1.      Wash the chicken well.  Marinate the chicken with the ingredients given under table (to marinate).  Rub the ingredients well so as to cover the chicken with the marinade.  Keep this in the fridge for an hour or two.

 

2.      After an hour or two, take out the marinated chicken, add cornflour if you feel it’s too wet.  Take oil in a deep vessel and deep fry them until cooked and crispy. (the cornflour on it will help it get crispiness)

3.      Chop the spring onion greens, as well as the onions and keep aside. Finely chop the green chilli. Peel and cut the garlic pods into fine pieces.

4.      In a wok pour a tbsp of oil.  Add the chopped onions, garlic and saute them till a mild flavour fills up the kitchen.

5.      Add red chilli paste and soy sauce, stirring all the time.  Add the cornflour mixed with water and mix well.  This should be done on medium flame.

6.      Add the fried chicken pieces to it.  Stir well so as to cover all the pieces with the prepared sauce.  Adjust salt.  Let this be done on high flame for two minutes.  Lastly add the greens of the spring onions.  Switch off flame.  Serve hot.

 

NOTES:

1.      You can marinate the chicken and keep it overnight too.  Will save you the time if you have a guest coming over.

2.      It can be shallow fried until crisp (like I did it considering the health reasons)

3.      I used olive oil here.  You could use the oil you prefer.

4.      For red chilli paste, I just soaked the red chillies in hot water for 20 minutes and ground them to a fine paste.