Indo-Chinese food is an Indian take on Chinese and is a popular street food throughout India. If you ask a Goan what is their favorite Indo Chinese food, I can tell you that there will mostly be only two answers “Chicken Lollipop” or “Chili Chicken”. Daddy would make chicken lollipop at home from scratch. It is almost like seeing an artist at work when he prepares the chicken wings. Mayur would request me to make chicken lollipops at home after my dad visited USA and made some for him. However, having grown up seeing Daddy make them, I knew it wasn’t easy. I tried to avoid them for a long time until today when I decided to give it a try. I had to recall from memory how Daddy prepared the wings. After all the hard work and some practice, I had the perfect wings! Was all the hard work worth it? Heck yes! It is worth it when your husband looks at you in disbelief as he takes every bite of the chicken lollipop and tells you that you are the best! 😛 Try this recipe and I am sure your family will be equally impressed!
What you will need:
| Ingredients | Quantity |
|---|---|
| Chicken Wings | 6 |
| Cornstarch | 4 tablespoons |
| Egg | 1 |
| Garlic | 25 grams |
| Ginger | 10 grams |
| Green Chili Paste | 1 tablespoon |
| Green Chilies | 15 grams |
| Kashmiri Chili Powder | 3 tablespoons |
| Oil | 2 cups for frying |
| Salt | 1/2 tablespoon |
| Soya Sauce | 3 tablespoons |
| Vinegar | 1 tablespoon |
| Water | 3 tablespoons |
How to make it:
- Wash the wings and dry them with a paper towel.
- Discard the pointed ends of the wing.
discard the pointed end of the wing - Break the wing at the joint. This step requires some muscle! Make a small slit with the knife and you will see the small bone projecting.
break the wing and make a slit with the knife - Peel the meat back and cut the meat at the joint. Remove the thin bone. Now roll the meat back to form one lollipop.
peel the meat back and cut in the meat at the joint - For the thigh piece, detach the meat from the top (the side that the joint is on) using a knife and peel it back to form a lollipop.
detach the top of the thigh piece and roll the meat back - So each wing will give you two lollipops.
- To make the masala, in a mixer add soya sauce, vinegar, green chili sauce, ginger, garlic, green chilies, salt and kashmiri chili powder and make a paste. You could use red color but I prefer using kashmiri chili powder instead because it is natural.
- Add cornstarch and an egg to the masala and mix well.
- Add this masala to the wings and coat well. Set aside to marinate for at least 30 minutes.
- Heat oil for deep frying. Once the oil is hot, add the lollipops and fry till the chicken is cooked and the wings are crispy.
- Remove on a paper towel to drain any excess grease. Coat the ends of the wings with Aluminum foil.
- Enjoy hot with a schezuan dipping sauce!