Chicken Lollipop
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For marinade:
  • Chicken lollipop pieces – 12
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tbsp
  • Salt – ½ tsp
  • Black pepper – ½ tsp
Other ingredients:
  • All-purpose flour – ½ cup
  • Cornflour – ½ cup
  • Egg – 2, large
  • Salt and pepper to taste
  • Vegetable oil for deep frying
For sauce:
  • Vegetable oil – 2 tbsp
  • Ginger – 2-inch piece, finely chopped
  • Garlic – 8 to 10 cloves, finely chopped
  • Light soy sauce – 2 tbsp
  • Dark soy sauce – 1 tsp
  • Red chili sauce – 2 tbsp
  • Tomato ketchup – 1 tbsp
  • White vinegar – 1 tsp
  • Corn flour – 2 tsp
  1. Wash and pat dry the chicken lollipop pieces. Add ginger paste, garlic paste and season with salt & pepper. Mix thoroughly using hands or spatula. Set aside for 15 minutes.
  2. Mix the all-purpose flour, corn flour, salt and pepper in a bowl thoroughly. Spread this mixture on a large shallow dish evenly.
  3. Break the eggs in another shallow dish and whisk well. Add a pinch of salt and give another whisk to mix.
  4. Heat enough oil in a deep-frying pan to deep fry the chicken lollipop.
  5. Take one lollipop at a time and dip it into the beaten egg. Lift it out and let the excess drip off. Next place it on the flour mixture and coat the lollipop with the flour on all sides.
  6. Shake off the excess flour and carefully drop it into the hot oil for deep frying. Fry the chicken lollipop on medium-low heat until golden brown on all sides, about 5 to 7 minutes.
  7. Keep rotating each chicken lollipop after every 2-3 minutes for even cooking. Fry 3 to 4 lollipops at a time without over-crowding the pan.
  8. Take out the fried lollipops with slotted spoon and put it on a kitchen towel to absorb excess oil. Fry all the lollipops similarly.
  9. While the lollipops are frying, take a bowl and add all the sauces to it; light & dark soy sauce, red chili sauce, tomato ketchup and vinegar. Mix them well.
  10. Once all the chicken lollipops are fried, take a large wok and add 2 tablespoons oil to it.
  11. When the oil is hot, add the finely chopped ginger and garlic. Sauté them on high flame for a minute. Then add the prepared sauce mix along with ¼ cup of water. Stir them well keeping the heat on high.
  12. Mix the corn flour with 2 tablespoons of water in a small bowl and make a slurry. When the sauce starts to boil, drizzle the corn flour slurry on top of the sauce and give a good mix. Sauce will thicken almost immediately.
  13. Now drop the fried lollipops and toss them well into the sauce to coat completely. All the water should eventually be absorbed and the sauce will cling to the lollipops.
  14. Turn off the heat and serve the hot chicken lollipop with ketchup or any other favorite dip of yours. Enjoy!
Recipe by Flavor Quotient at