Description
Tender and delicious chicken lollipops coated with a flavorful batter, perfect as a snack or appetizer.
Ingredients
Scale
- 10 whole chicken wings (about 900g/2lbs)
- 500 ml oil for deep frying (approx. a little over 2 cups)
- 60 g cornflour (cornstarch in USA)
- 1/2 tsp baking powder
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 60 g plain (all-purpose) flour
- 1 tbsp Chinese rice vinegar
- 120 ml cold water
- 1 tbsp minced ginger
- 4 tbsp honey
- 3 tbsp light brown sugar
- 4 tbsp dark soy sauce
- 2 tbsp sriracha chilli sauce
- 3 spring onions (scallions), finely sliced
Instructions
- Take one of the chicken wings and place it on a secure cutting board. Using a sharp knife, carefully cut the wing into three pieces – slicing at the joints. Discard the pointy tips of the wings.
- Take the middle piece of the wing and carefully cut the meat around the bone at the thickest end. You don’t want to cut any meat off, you just want to detach it from the bone at one end.
- Push the chicken flesh down the two bones, using your fingers until the meat is pushed down to the end.
- Once the meat has been pushed down the two bones, the smaller bone can be removed.
- Take the larger piece of the chicken wing you cut earlier and cut the chicken away from the bone at the thin end.
- Repeat with the remaining wings. You should have 20 chicken lollipops altogether.
- Preheat the oven to its lowest setting.
- Heat the oil in a large, thick-based pan over medium heat until it reaches 175C/350F.
- While the oil is heating, mix the cornflour, baking powder, garlic salt, pepper, and paprika together in a large bowl.
- Place the chicken wings in the bowl and toss to coat them evenly.
- Remove the wings from the bowl and place on a plate.
- Add the flour, rice vinegar, and water to the remaining cornflour and mix until combined.
- Dip a chicken wing in the wet batter and turn to coat.
- Allow any excess batter to drip off and carefully add to the hot oil to deep fry.
- Repeat with the remaining wings.
- Cook for 6-8 minutes, moving the chicken around in the pan a couple of times.
- Once cooked, remove the chicken from the oil and place on a baking tray, keeping warm in the oven.
- While the chicken lollipops are cooking, make the sauce by adding all of the sauce ingredients to a small saucepan.
- Stir together and bring to the boil. Turn down the heat and let bubble gently for 2 minutes, then turn off the heat.
- Place the chicken lollipops on a tray or plate, garnishing with chopped spring onions if desired.
Notes
- If desired, wrap the ends of the bones in foil for presentation.
- Cooking time may vary based on the size of the wings and the heat of the oil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5 chicken lollipops
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg