Crispy Chicken Lollipop

Crispy Chicken Lollipop

Crispy Chicken Lollipop. The chicken lollipop is one of the countless chicken dishes that is being widely replicated in the net, most of the recipe are almost identical that obviously evolved from a single source including the methods of how to cut the chicken wings into a chicken lollipop. I will not discuss the methods of cutting the chicken wings into lollipop since you have probably watch these videos or blog post about chicken lollipop, if not I would advise you to check any one of the how to chicken lollipop videos. On this post I will instead share to you my crispy version. I wanted to have a really crispy chicken lollipop inside out. Why inside out? The usual chicken lollipops you see on the net are made in such that the chicken skin is right at the center of the meat, then the chicken lollipop is coated with egg cornstarch batter with breadcrumbs. They may have a crispy batter breadcrumbs coating but I doubt if the skin which is now located at the center is properly cooked at all, even if it is cooked it would be slimy in texture. Okey if you also want a really crispy chicken lollipop here’s how we do it. First marinate the chicken you may use your own marinade recipe if you wish. Then dredge the marinated chicken with generous amount of cornstarch with salt and pepper to taste, but make sure that the chicken meat is not formed in to balls they should be made like flowers instead making sure the chicken skin is not sealed inside it should be exposed in such a way that hot oils can seep in. Let stand a few minutes before frying. Here is the recipe.

Really Crispy Chicken Lollipop

Ingredients:

1/2 chicken wings, cut into lollipops
2 tbsp. soy sauce
2 tbsp. garlic powder
1 tbsp. paprika
1/2 tsp. cayenne powder
1 lemon juice extracted
1 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

Crispy Chicken Lollipop - Cooking Procedure

In a container with lid place the chicken, mix in the lemon, soy sauce, garlic powder, paprika, cayenne and salt and pepper to taste. Replace the lid and let marinate in the refrigerator overnight. In a big bowl mix cornstarch, 1 tsp. of salt and a dash of pepper. Dredge the chicken lollipop until fully coated with the cornstarch mixture, let stand for a few minutes. Heat generous amount of oil in a deep frying pan, then fry the chicken in batches at low to moderate heat for 5 to 10 minutes or until browned and crispy. Serve with sweet chili sauce.


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