Chicken Lollipop Recipe | Crispy, Juicy & Restaurant Style Starter
Crispy Restaurant-Style Chicken Lollipop: The Ultimate Guide
Imagine biting into a crispy skin that gives way to succulent, juicy meat that all coated in iconic vibrant restaurant-red color.
While many home recipes result in a disappointing soggy coating, our this version brings professional techniques directly to your kitchen. By mastering the art of Frenching your drummettes and utilizing the game-changing Double Fry method, you can guarantee a perfect, lollipop shape and a crust that stays crunchy for hours.
What truly sets this recipe apart is the secret to a long-lasting crunch: the strategic addition of rice flour to the batter. Whether you are looking for the traditional deep-fried experience or a lighter alternative, I have included precise Air Fryer and Oven instructions to ensure a flawless finish every time. This Indo-Chinese appetizer is more than just a dish; it’s a street-style chicken lollipop masterpiece. Pair these with homemade Schezwan dipping sauce for the ultimate flavor explosion that will have your guests asking for your secret
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What is chicken lollipop ?
Ingredients for chicken lollipop
The Science of the Blend: Why Three Flours Matter
To create a superior crispy coating, we use a strategic
combination of Maida (all-purpose flour), Cornstarch, and Rice Flour.
- Maida (All-Purpose Flour): This provides the structural foundation. It allows for just enough gluten development to ensure the batter clings securely to the drumettes without sliding off during the fry.
- Cornstarch (Corn Flour): This acts as a lightening agent. It breaks up the gluten network of the Maida, resulting in a coating that is airy and crisp rather than dense or bready.
- The Rice Flour Secret: This is the most critical ingredient for longevity. Rice flour provides a "glass-like" crunch that is uniquely resistant to moisture. Because rice flour does not absorb oil as readily as wheat flour, it creates a rigid, thin barrier that stays remarkably firm even after the chicken has cooled.
Flavor Without Additives
Many commercial kitchens rely on MSG (Ajinomoto) and artificial food colors to achieve the savory "umami" and vibrant red look associated with street-style lollipops. However, this recipe achieves those same high-impact results using only natural, high-quality ingredients.
By utilizing fresh aromatics like ginger, garlic, and finely chopped celery, and using lemon juice as a natural tenderizer, we create a succulent, "juicy on the inside" result that surpasses restaurant versions without the need for chemical enhancer.
Chicken lollipop recipe video
Steps to make the recipe
Chicken lollipops are made from drumettes and wingettes part of chicken wings. There are two wings in a chicken and from them you can make four chicken lollipops. Two from Drumettes parts and two from Wingettes parts.
The lollipop made using Drumettes part is big in size whereas that from Wingettes part is small in size.
You can read the recipe of Fried chicken wings using with Drumettes.
Step 1. Shaping the Perfect Lollipop
To get that professional,
restaurant-style look, you must master the art of "frenching."
1. Isolate the Drumette: Start
by separating the whole chicken wing at the joints into three parts: the drumette,
the wingette (the flat), and the tip. We will focus on the drumette—the
thicker, meatier shoulder joint.
2. Sever the Connective
Tissue: Hold the thinner end of the drumette bone firmly. Using a sharp paring
knife, cut in a circular motion around the base of the bone to sever the connective
tissue and membrane.
3. The Professional Scrape:
Once the tissue is cut, angle your knife blade slightly. Use a firm scrape
motion to push the meat down toward the thicker end of the bone. You want to
expose at least an inch or two of clean bone.
4. Invert for the Signature
Ball: For the final touch, use a clean cloth to grip the exposed bone for
better leverage. Pull and fold the meat inside out over itself at the bottom of
the bone. This creates that tight, iconic lollipop ball that holds its shape
during frying.
Step 2. Making the lollipop batter
Step 3. Coating and marinating
Step 4. The Double Fry Secret: The "Primer & Topcoat" Technique
If you have ever wondered why
restaurant lollipops stay crunchy even under heavy sauce while home-cooked ones
go soggy, this is the secret. I like to think of it like painting a
masterpiece: you need a Primer and a Topcoat.
• The Primer (First Fry at
160°C): This initial stage is all about the interior. We submerge the lollipops
in oil heated to 160°C. This moderate heat acts as our "primer,"
sealing the juices and cooking the chicken all the way through to the bone
without burning the delicate batter on the outside. Fry them for about 5–7
minutes until they are a pale golden color, then let them rest on a paper towel
to drain.
• The Topcoat (Second Fry at
200°C): Just before you are ready to serve or toss them in sauce, we go in for
the "topcoat." Crank your oil heat up to a blistering 200°C. This is
a "flash fry" that should only last about 60 seconds. This
high-intensity heat shocks the outer crust, evaporating any remaining moisture
and locking in a glass-like crunch that can withstand even the stickiest
schezwan sauce.
Chef’s Tip: For the absolute best results, let your "primer" batch cool completely—or even sit in the fridge for an hour—before applying the high-heat "topcoat". This contrast in temperature ensures the skin shatters with every bite!
Safe High-Heat Frying: Chef’s Safety Note
When frying at professional temperatures like 200°C (390°F),
safety is just as important as the crunch. High-heat frying requires focus and
the right tools to prevent accidents.
- Never Use Water: In the event of an oil flare-up or grease fire, never throw water on it. Water will cause the oil to explode and spread the fire instantly.
- The "Slide and Cover" Method: Always keep a tight-fitting metal lid or a baking sheet nearby. If the oil catches fire, slide the lid over the pan to smother the flames and turn off the heat source immediately.
- Avoid Overfilling: Ensure your frying pot is deep enough that the oil only fills it halfway. This prevents the oil from bubbling over when you add the battered lollipops.
- Dry Your Chicken: Moisture is the enemy of hot oil. Ensure your lollipops are properly coated and not dripping with excess water/brine before frying to prevent dangerous splattering.
Step 5. Making Chicken lollipop dry
Guides for best results:
- Preheating is Non-Negotiable: To mimic the immediate sear of
hot oil, always preheat your air fryer or oven for at least 10 minutes before
adding the chicken.
- Avoid Overcrowding: Whether using a basket or a tray,
ensure the lollipops are in a single layer with space between them.
Overcrowding creates steam, which leads to a soggy coating rather than a crisp
one.
- The "Shine" Factor: If your oven-baked lollipops look dull, a final baste of butter during the last 5 minutes of cooking will provide that signature restaurant-style gloss and a richer flavor.
- Juiciness Secret: If you have the time, do not skip the buttermilk brine. It is especially important for dry-heat methods like baking to ensure the interior remains tender and juicy
- Target Internal Temperature: 165°F (74°C)
- The Pro Method: Insert an instant-read meat thermometer into the thickest part of the drumette, making sure not to touch the bone (as the bone carries more heat and can give a false reading).
Step 6. Making Chicken Lollipop Masala ( Drums of Heaven)
Step 7. Chicken Lollipop Gravy (Main Course Version)
Troubleshooting Guide: Common Issues & Fixes
Chicken Lollipop
Ingredients
- 6–8 chicken wings, Specifically the Drumette (shoulder) and wingette (middle) parts
- 1/2 cup corn flour
- 1/4 cup maida (all-purpose flour)
- 2 tbsp Rice flour ( for extra-crispy exterior)
- 1 egg, lightly beaten to act as a binder
- 1 tsp ginger garlic paste
- 1/2 tsp chopped celery
- 1/2 tsp red chilli sauce
- 1/2 tsp schezwan sauce
- 1 tbsp Kashmiri chilli powder, to achieve a deep red color without over powering spice.
- 1/2 tsp red chilli paste
- 1/2 tsp green chilli paste
- 1/2 tsp white pepper powder
- 1/2 tsp lemon juice
- Salt to taste
Instructions
Prepare the Lollipops: Separate the wings at the joints. Focus on the Drumette and wingette, discarding the tips or saving them for stock.
Recommend soaking the lollipops in a buttermilk brine (3–4 tbsp yogurt + 1 ¼ cup water + salt) for at least 1 hour before proceeding to the lemon juice marination.
- Marinate for Depth: In a bowl, toss the Frenched lollipops with lemon juice, salt, ginger-garlic paste, and Kashmiri chilli powder. Let them rest for at least 30 minutes (or overnight) to ensure the meat stays juicy and absorbs the vibrant color.
- Whisk the Batter: In a separate mixing bowl, combine the corn flour, maida, Rice flour, beaten egg, and all remaining sauces and remaining kashmiri red chilli powder. Whisk into a smooth, medium-thick batter that will cling to the chicken.
- Coat and First Fry: Dip each lollipop into the batter, ensuring the meat ball is fully covered. Carefully drop them into oil heated to a moderate temperature (approx. 160°C–175°C). Fry for 7–8 minutes until the chicken is cooked through and the coating is golden.
- The Professional Finish (Flash Fry): Just before serving, crank the heat up until the oil reaches roughly 200°C. Perform a quick Flash fry for about 60 seconds. This step evaporates any surface moisture and locks in a superior, restaurant-style crunch. Make sure the internal temperature has reached 165°F (74°C) at the thickest part of the chicken.
- Drain and Serve: Remove the lollipops and place them on paper towels to blot excess oil before serving hot with schezwan dip.
Chef's Notes
The Secret to Signature Lollipops: Always include Rice Flour in your batter; it is the ultimate secret for a long-lasting crunch that won't go soggy even after sitting for a few minutes.
For that vibrant restaurant-red color your guests love, rely on Kashmiri Chilli Powder—it provides the iconic look of a spicy appetizer without the intense, burning heat.
📊 Nutrition (Per Serving)
| Calories | 322 kcal |
|---|---|
| Protein | 15g |
| Fat | 22g |
| Carbs | 14g |
Try the Healthy Tandoori Version
Looking to save calories? My Tandoori Chicken Lollipop is roasted (not deep-fried) and uses a yogurt-based marinade for a smoky, guilt-free flavor.
Pro-Plating & Serving Suggestions
The difference between a home-cooked meal and a 5-star
restaurant experience is in the final presentation. Here is how to serve your
Chicken Lollipops like a professional:
1. The Signature "Foil Wrap" For a clean,
restaurant-style look, wrap the exposed bone handles in small squares of
aluminum foil. This not only looks professional but also makes them easier for
your guests to pick up and eat without getting their fingers oily.
2. The Classic Indo-Chinese Garnish Finely chop fresh spring
onion greens (scallions) and sprinkle them generously over the lollipops. For
an extra pop of color and crunch, add some very finely julienned celery stalks
or fresh coriander.
3. Pairing with Dips
The Hero: Serve with a side of fiery Schezwan Sauce.
The Balance: If the lollipops are very spicy, a side of Creamy
Garlic Mayo or a mild Sweet Chilli Sauce works perfectly to balance the heat.
The Refresh: Sliced red onions and a wedge of lemon on the
side are essential for cutting through the richness of the fried chicken.
4. Serving as "Drums of Heaven" If you prefer the saucy version, toss the hot lollipops in a wok with a thickened Schezwan gravy just before serving. Serve them immediately in a deep platter to keep the sauce from soaking into the crispy base.
Storage & Reheating: Preserving the Shatteringly Crispy Crunch
To maintain the high-quality restaurant-style texture of
your chicken lollipops, proper storage and reheating techniques are essential.
Whether you are prepping for a party or saving leftovers, follow these expert
guidelines to ensure your chicken remains juicy on the inside and crisp on the
outside.
Fridge & Freezer Storage
- Refrigeration (Fried): Store leftover fried chicken lollipops in an airtight container for up to 2 days. If you are serving them later the same day, they can be kept loosely covered at room temperature for no more than 2 hours to prevent the coating from softening.
- Refrigeration (Marinated): You can keep raw, marinated chicken in the fridge for 3 to 4 days. In fact, letting the chicken rest in the fridge for at least a few hours (or overnight) allows the flavors to penetrate deeper and keeps the meat juicier.
- Freezing: You can freeze marinated or fried (but un-sauced) lollipops for up to one month. For the best results, thaw frozen lollipops in the refrigerator overnight before reheating or frying.
The Art of Reheating for Maximum Crispiness
The biggest challenge with leftovers is avoiding a soggy
coating. Standard microwaving is not recommended as it traps steam and softens
the crust.
- The Double-Fry Method (Best Result): If you have made a large batch in advance, the most effective way to restore the "glass-like" crunch is to perform a high-temperature flash fry. Re-fry the wings at 200°C for approximately 60 seconds just before serving, then toss them in freshly reheated sauce.
- Air Fryer: This is the most convenient home method. Reheat the lollipops at 180°C (350°F) for 4–5 minutes. This helps evaporate surface moisture and brings back the "snap" of the rice flour in the batter.
- Conventional Oven: Place lollipops in a single layer on a wire rack (to allow airflow) and bake at 180°C (350°F) for about 5 minutes.
Oil Management
As discussed, safety and efficiency are paramount when
deep-frying at professional temperatures.
- Safety Check: Always use a meat thermometer to ensure the thickest part of the drumette reaches an internal temperature of 165°F (74°C) during reheating to ensure food safety.
- Straining & Storage: Once your oil has cooled completely, filter it through a fine-mesh sieve or cheesecloth to remove burnt batter particles. Store the cleaned oil in a cool, dark place. You can typically reuse neutral frying oil up to three times for poultry before it begins to degrade in flavor and smoke point.
Disposal: Never pour used oil down the sink. Once it is no longer usable, pour it into a sealable non-recyclable container and dispose of it in the trash.
Variations of Chicken lollipop
1. Chicken lollipop dry
This is the popular version of chicken lollipop, where batter marinated chicken lollipops are deep fried till crisp golden. They are generally served as an appetizer. This version of lollipops are crisp from outside, soft and juicy from inside.
2. Masala chicken lollipop
In these version, fried chicken lollipops are stir fried with onion, ginger, garlic, chilly sauce, Soya sauce and schezwan sauce . These lollipops are saucy or masaledar. It can also be stir fried with schezwan sauce to make schezwan chicken lollipop.
3. Chicken lollipop Gravy
Dry chicken lollipops are stir fried with onion, ginger, garlic , chilly sauce, soya sauce and schezwan sauce. Water is added to make the gravy and corn flour slurry to thicken the gravy.
It is served as a side dish with chicken fried rice and hakka noodles.
Frequently Asked Questions (FAQs)
For Indo- Chinese Recipes
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
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