Chicken Lollipop

published Apr 13, 2022
Chicken Lollipop Recipe

The extra crispy batter on this chicken lollipop makes this homemade version well worth it – especially when paired with a green chutney or red schezwan sauce.

Serves4

Makes12 lollipops

Prep1 hour 40 minutes to 1 hour 50 minutes

Cook20 minutes

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a hand holding a chicken lollipop (crispy batter-fried chicken wings made using chicken drumettes and wingettes) dipped in pale green sauce
Credit: Maria Do

Delicious restaurant-style chicken lollipop can be made at home! The extra-crispy batter on this homemade version makes it well worth the effort. They are perfect for entertaining and special occasions, especially when paired with a green chutney or spicy red Schezwan sauce. 

What Is Chicken Lollipop?

Chicken lollipop is a popular Indo-Chinese appetizer where chicken drumettes and wingettes are frenched (cleaned of the fat and meat along the bone), battered, and fried to create the ultimate portable snack. They are also often tossed in a sweet and spicy sauce or served with a dipping sauce. 

What Cut of Chicken Do You Make Chicken Lollipops with? 

Chicken lollipops are made out of the whole chicken wing. The wingette (thinner half with two bones) and drumette (thicker half with one bone) are separated to create two lollipops.

Credit: Maria Do

Best Dipping Sauce for Chicken Lollipop

  • Green chutney: A vibrant herb sauce made from cilantro, green chilis, and occasionally mint. The chutney recipe below adds yogurt to cool off the spicy cilantro and contrasts nicely with the hot and crispy chicken lollipop. 
  • Schezwan sauce: A spicy red sauce made from lots of red chilis, onion, garlic, and ginger. 
  • Chili garlic sauce: An alternative to Schezwan sauce and made with red chilis, garlic, sugar, and vinegar. It is commonly found in the international section of the grocery store.
  • Sweet and sour sauce: A popular sauce made from sugar, vinegar, ketchup, soy sauce, and fruit juice like pineapple.

Chicken Lollipop Recipe

The extra crispy batter on this chicken lollipop makes this homemade version well worth it – especially when paired with a green chutney or red schezwan sauce.

Prep time 1 hour 40 minutes to 1 hour 50 minutes

Cook time 20 minutes

Makes 12 lollipops

Serves 4

Nutritional Info

Ingredients

For the marinade and lollipops:

  • 1 (2-inch) piece

    fresh ginger

  • 4 cloves

    garlic

  • 2 tablespoons

    neutral oil, such as canola

  • 2 tablespoons

    kashmiri chili powder (or 1 1/2 tablespoons smoked paprika and 1 teaspoon ground cayenne)

  • 1 teaspoon

    low-sodium soy sauce or tamari

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    rice vinegar

  • 12

    chicken drumettes and wingettes, or 6 whole chicken wings

For the green chutney yogurt sauce (optional):

  • 1 bunch

    fresh cilantro

  • 1

    small Thai green chile or serrano chile

  • 1/2 cup

    plain Greek yogurt, preferably full-fat

  • 1/4 cup

    water, plus more as needed

  • 1/2

    medium lime

  • 1 teaspoon

    ground cumin

  • 3/4 teaspoon

    kosher salt

  • 1/2 teaspoon

    granulated sugar

For breading and frying:

  • 8 cups

    neutral oil, such as canola or vegetable, for deep frying

  • 1/2 cup

    all-purpose flour

  • 1/2 cup

    yellow or white corn flour

  • 1 tablespoon

    kashmiri chili powder (or 1 1/2 tablespoons smoked paprika and 1 teaspoon ground cayenne)

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    freshly ground black pepper

  • 3/4 cup

    water

Instructions

Marinate the chicken:

  1. Peel and finely grate 1 (2-inch) piece peeled ginger and 4 to 5 garlic cloves until you have 1 tablespoon each. Place in a large bowl. Add 2 tablespoons neutral oil, 2 tablespoons red chili powder, 1 teaspoon soy sauce, 1 teaspoon kosher salt, 1/2 teaspoon rice vinegar, and stir to combine.

  2. If using whole chicken wings, cut 6 wings into 3 pieces at the joints. Discard the wings tip or save for making stock.

  3. Cut the wingettes and drumettes into lollipops:
    Wingettes: The wingette is the thinner, flatter piece with 2 bones. Cut a slit between the two bones to access the thinner bone and scrape the meat away from the thinner bone a paring knife to remove it completely. For the thicker bone, scrape the meat off to one side so that most of the bone is clean. If you want a tighter lollipop, flip the meat inside-out so the skin is on the inside. To form the lollipop shape, swirl the meat end of the bone in the palm of your hand and press tightly to form a ball.
    Drumettes: The drummette is the larger piece with a single thick bone. Starting at the thinner side of the drummette, scrape the meat toward the thicker end with a paring knife so that most of the bone is clean. If you want a tighter lollipop, flip the meat inside-out so the skin is on the inside. Swirl the meat end of the bone in the palm of your hand and press tightly to form a ball.

  4. Carefully add chicken lollipops to the marinade and rub the marinade into the lollipops. Cover and marinate in the refrigerator for at least 1 hour or up to overnight. Meanwhile, make the chutney.

Make the green chutney yogurt sauce (optional):

  1. Coarsely chop the leaves and tender stems of 1 bunch fresh cilantro (about 3 cups) and coarsely chop 1 Thai green chili or serrano chili, including seeds. Transfer both to a blender. Add 1/2 cup plain Greek yogurt, 1/4 cup water, the juice from 1/2 medium lime (about 1 1/2 tablespoons), 1 teaspoon ground cumin, 3/4 teaspoon kosher salt, and 1/2 teaspoon granulated sugar. Blend on high speed until smooth, 30 seconds to 1 minute. Pour into a small bowl, cover, and refrigerate until ready to serve.

Bread and fry the chicken lollipops:

  1. About 15 minutes before the chicken is finished marinating, heat 8 cups neutral oil into a large pot over high heat until 350ºF. Meanwhile, place 1/2 cup all-purpose flour, 1/2 cup corn flour, 1 tablespoon red chili powder, 1 teaspoon kosher salt, and 1 teaspoon black pepper in small bowl and stir to combine.

  2. Have a baking sheet ready. Remove the bowl of marinated chicken lollipops from the refrigerator. Add the flour mixture and mix with your hands to evenly distribute the breading. Add 3/4 cup water and mix to coat. It’s okay if the lollipop shapes loosen in the mixing process. The breading will be quite dry, more like a paste, to produce crispy restaurant-style lollipops. Once mixed, use your hands to swirl the lollipops in the palm of your hand, evenly distributing the batter and re-tightening the lollipops into balls. Transfer the lollipops onto the baking sheet.

  3. Reduce the heat to medium. Fry 3 to 4 lollipops per batch: Add to the hot oil and fry until dark golden-brown and the thickest part of the chicken registers at least 165º F, 5 to 7 minutes. Transfer to a paper towel-lined plate. Serve immediately with the green chutney yogurt sauce.

Recipe Notes

Make ahead: The chicken lollipops can be marinated the night before you’re ready to batter and fry them. The green chutney sauce can be made up to 3 days in advance and refrigerated in an airtight container.

Storage: Refrigerate cooked chicken lollipops in an airtight container for up to 4 days. To reheat, bake at 375º for 10 to 12 minutes, or until warmed through. The green chutney yogurt sauce can be refrigerated in an airtight container for up to 5 days.