Chicken lollipop cookwithrm

 Chicken lollipop recipe – A hot and spicy appetizer made with drummettes or whole chicken wings. I make chicken appetizers often at home and it is our most preferred way to enjoy.



Ingredients

  • 15 chicken lollipop pieces
  • 2 tbsp corn flour
  • 2 tbsp rice flour
  • 2 tbsp maida / all purpose flour
  • 1 tbsp kashmiri chilli powder
  • 1 tsp red chilli powder
  • 1/2 tsp black pepper powder
  • 1/8 tsp salt
  • 3 tbsp water adjust as needed

Instructions

In a large bowl, mix together red chilli paste, ginger garlic paste, soy sauce, chilli vinegar, and salt.

Mix in the chicken lollipop pieces, and let the chicken marinate in the spice mix for 15-20 minutes.



Next

In a bowl, mix together corn flour, rice flour, maida, red & kashmiri chilli powder, salt & pepper powder, and add the mix to the marinated chicken, along with some water, and mix everything together. Adjust the quantity of water required little by little as there will be some moisture from the earlier marinade.

The goal is to get a semi thick paste-like marinade, that you will need to ensure is applied somewhat evenly over the lollipop pieces right before frying them. You might also need to re-shape the lollipop pieces before spreading out the marinade on them, just before you fry them.

In a frying pan, heat up the oil, and drop the lollipop pieces, a few at a time, so as to not overcrowd the pan, and fry for 5-7 minutes till the chicken has cooked, and has turned crisp and golden brown. 

Serve with Schezwan sauce.



Comments

Post a Comment

Popular posts from this blog

Kolim wade

Image
 Kolim’ is cooked like a fish curry, or made into ’kolim-wada’-something like a cutlet made by mixing the kolim with chopped onions, chillies, salt, flour and then often whipped-up with egg. It is also pickled with salt and spices to last over a year. My husband loves kolim vadas even my husband taught me to make kolim vadas.  So let's learn how makes kolim vadas.   Ingredients: Fresh kolim ( jawla) 250 grm Chopped onion (1 medium)  Ginger garlic paste 1 tsp Turmeric powder 1/2 tsp  Coriander powder 1/2 tsp Cumin powder 1/2 tsp Garam masala 1/2 tsp 2 chillies Chopped coriander leaves Gram flour Oil  Salt to taste Instructions: wash the kolim thoroughly.  mix all the ingredients given above thoughly.  give the material which we have prepared, By pressing with the help of your hands,  give it a round shape. Heat a pan and pour some oil.  when oil are heat add some vadas to it and cook 5 minutes low to medium flame. 6,7 vadas can be put at ...
Read more

Pani puri water and ragra

Image
 In the previous recipes, I told you how to make Puri, today I will tell you how to make Panipuri water and ragra. More people like to eat Panipuri. Its sour sweet taste is liked by many people. Ingredients: For panipuri water:  Few coriander leaves Few mint leaves tamarind or raw mango 2 green chilli 1 inch ginger Salt as taste Jaljeera powder or pani puri masala  Some Water  Ingredients for ragra:  1 cup dried peas ( vatana) 1 potato Turmeric  Salt as taste How to make panipuri ppani: Make a paste by grinding all the spices properly and then add as much water as you want and then filter the water in a sieve. And keep in the fridge to cool down.  Now put Vatana and Potato in the cooker, add salt and a pinch of turmeric on the cooker and keep it on medium flame.  And boiled. Now enjoy panipuri with save and chopped onions.
Read more

White soup recipe

Image
A light, healthy white soup that lifts up your mood is  Clear White Soup . A nutritious soupy broth prepared with tasty meat mildly spiced with ginger, garlic, green chilli masala and cumin.  Milk is added to achieve a creamy flavour. Once ready, you can relish it hot garnished with mint leaves. Ingredients 900g veal or beef bones (from butcher’s shops), chopped 1 small free-range chicken 400g piece British free-range unsmoked bacon, cut into chunks 6 black peppercorns Bouquet garni (or a bundle of fresh herbs such as thyme, parsley, bay leaf, marjoram) Pared zest ½ lemon 1 large onion, chopped 2 celery sticks, chopped 3 mace blades To thicken: 125g blanched almonds 600ml double cream 1 thick stale bread slice, whizzed into breadcrumbs Lemon zest strip 1 mace blade, crushed to a powder Method Put the bones, whole chicken and bacon chunks into a large pan, then add the peppercorns, herbs, lemon zest, onion, celery and mace. Cover with water, then bring to a boil, skimming off ...
Read more