Ingredients
Chicken Lollypops (Wings de-skinned) – 500 gms.
For marination
cornflour – 2 tblsp.
soya sauce – 2 tblsp.
vinegar – 1 tsp
Red chilli paste – 1 tsp.
Ginger paste – 2 tsp.
Garlic paste – 1 tsp.
Ajinomoto – ¼ tsp.
salt – to taste
For batter
Maida – 6 tblsp.
Cornflour – 6 tblsp.
Coriander – 1 tblsp.
Garlic – 1 tblsp.
Ginger – 1 tblsp.
Vinegar – 1 tblsp.
Red chilli paste – 1 tblsp.
Egg – 1
Ajinomoto – 1/8 tsp.
Orange red color – 1/8 tsp.
Celery – 1 tsp.
Salt – to taste
Water – as required
Method
1. First, dry out the chicken pieces on a muslin cloth to remove out excess water. 2. Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
2. Mix all the ingredients under "for batter" with enough water to make a thick batter.
3. Dip the lollypops in batter and deep fry.
4. Serve as a starter with Schezuan sauce.
Tip
Keep the lollypops inverted in the frying pan to get a rounded shape.