Chicken lollipop



Chicken lollipops are an all time favorite, Indo- Chinese appetizer.  And even more scrumptious when  paired with spicy schezwan sauce!


I learnt to make these chicken lollipops from my Dad in law, who makes some amazingly lip smacking ones! I always used to think it was difficult to make these at home, but I was so mistaken. They are relatively easy to prepare at home although the only time consuming  task is making the lollipops from scratch, but that too isn’t difficult to master once you get a hang of how it’s done. And if you can get ready made ones, then making these is just a breeze 🙂


These are definitely not the healthiest as they are deep fried! And as I’ve mentioned before, I am really not a fan of deep fried foods. But here I make an exception, I don’t think baking it will give the same texture. Although I do intend trying to bake them, will update the post if and when I try to! I’ve added red food color. I don’t advocate the use of artificial colors,but again I guess it’s okay once in a way 🙂 Feel free to skip it! It will still taste as delicious 🙂


Enjoy these piping hot, crispy lollipops with schezwan sauce along with a chilled beverage of your choice!



8 chicken lollipops ( 4 chicken wings)

2 tablespoon ginger garlic paste

1/2 teaspoon soy sauce

1-2 teaspoons red chilly powder/ cayenne pepper

1/2 teaspoon white pepper powder

1 teaspoon salt, or to taste

1 egg

3 tablespoons cornflour

2 tablespoons all purpose flour ( maida )

Pinch of red food color ( optional )

scallion greens ( spring onion greens ) for garnish


1.Prepare the chicken lollipops:

Each chicken wing will yield 2 lollipops. Using a sharp knife, cut of the end part of the wing. Separate the wings at the joint. Hold one part of the separated wing downwards, hold the narrow bone, with the help of a  knife push  the skin and meat downward . Repeat with the remaining drumettes. The other part of the wing will have two bones. Scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above. Repeat with the other drumettes. ( Refer pictorial)

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2.Pat dry the chicken, transfer it to a bowl. Add the rest of the ingredients, except the scallion greens and food color. Mix it well, so the chicken is uniformly coated with the batter. ( You can mix the marinating ingredients in a separate bowl to form a smooth batter and then add it to the chicken lollipops). The egg provides enough moisture, you may not need to add any water. In case you feel the batter is dry, add very little water. Cover the bowl with a cling wrap and refrigerate for 1 hour.


3. Heat oil in a kadai/ heavy bottomed pan on medium heat. Add the food color now, mix well & deep fry the lollipops on medium heat until cooked through, and it’s nice and crisp on the exterior. Takes about 4-5 minutes. Serve with Schezwan sauce.



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  1. thatmishmash says:

    I love chicken Lollies . Never ever tried making them. You’re pictures have made me believe they are not as difficult to try as I thought them to be. Thanks Freda : )

  2. Loretta says:

    I’ve heard and seen these before, but I’ve never tried them. I know they are pretty popular in India. What a detailed process Freda, and you’ve done it so well. They look great!

  3. Smiling Notes says:

    Girl, just the other day I was craving for some chicken lollipop but unfortunately, I haven’t found a restaurant here that serve the lollipops you get in India. These look perfect and I’m saving this recipe for the near future 😉

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