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Chicken Lollipop | Drums of Heaven recipe

Chicken Lollipop (Drums of Heaven) is a popular and most loved Indo-Chinese appetizer. This restaurant style chicken lollipop coated with a delicious sweet spicy tangy sauce is crispy on the outside and soft and succulent on the inside. Perfect party appetizer!
Prep Time30 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: Indian, Indo Chinese
Servings: 6 people
Author: Arpita@Gastronomic Bong

Equipment

  • deep frying pan
  • Large bowl

Ingredients

Marination

  • 10-12 Chicken Wings (around 600-700 grams)
  • 1 tbsp Ginger-garlic paste
  • 1 1/2 tbsp Soya Sauce
  • 2 tsp Vinegar
  • 2-3 tsp Chilli Sauce (green/red)
  • 1 tsp Kashmiri Chilli Powder
  • 1/2-1 tsp Chilli powder
  • 1/2 tsp Pepper Powder
  • Salt as per taste

Chicken Lollipop Coating

  • 1 large Egg
  • 1/2 cup All purpose flour/maida
  • 3 tbsp CornFlour

Chicken lollipop Sauce

  • 1 small Onion finely chopped
  • 1 1/2 tbsp Ginger finely chopped
  • 1 1/2 tbsp Garlic finely chopped
  • 2-3 Spring Onions chopped
  • 1-2 Red/Green chillies chopped (optional)
  • 1-2 tbsp Chilli Sauce (you can also use szechuan sauce)
  • 2 tbsp Tomato Ketchup
  • 2 tbsp Soya Sauce
  • 2 tsp Vinegar
  • 11/2 tsp Sugar
  • 2 tsp Veg Oil/ Sunflower oil

Other Ingredients

  • Veg/Sunflower Oil for Deep frying

Instructions

Shaping Chicken Lollipop

  • Lets start by breaking the chicken wing from the joint.
  • Next with a sharp knife cut it at the joint.
  • Now push down or scrap the meat down with a knife under the bones.
  • Start gathering the meat on one side and turn it inside out to form a lollipop. COntinue with the rest of the wings.

Marinating the chicken lollipop:

  • In a large bowl add all the ingredients listed under marination and mix everything well so that the chicken lollipops are coated well with the marination. Marinate it for atleast 1 hour (the more the better).

Coating and frying the Chicken Lollipop:

  • Let's start by heating enough oil in a deep frying pan on medium high heat.
  • Now just before frying break in an egg, all purpose flour/maida and corn flour in the marinated chicken lollipop.
  • Mix everything well with hands so that each and every lollipop is coated with the batter nicely.
  • Fry the chicken lollipop in batches (do not over crowd) for 6-7 minutes until the top is nice and crispy and golden brown.
  • Drain on a kitchen towel and keep it aside. continue with the rest of the lollipops. Meanwhile let's make the sauce.

To make the sauce:

  • Heat 2 tsp oil in a skillet or pan on medium heat. Add chopped onion and saute until it turns soft and translucent.
  • Next add in the chopped ginger, garlic, chillies and continue sauteing for a minute.
  • Add in the soya sauce, vinegar, tomato ketchup, chilli sauce or szechuan sauce and sugar along with 2-3 tbsp of water and mix everything well. bring it to a boil. The sauce will be thick and sticky.
  • Finally toss in the crispy fried chicken lollipop in the sauce and toss it well to coat it evenly with the sauce.
  • Serve it hot as it is or with some spicy szechuan sauce.