Crispy Chicken Lollipop

Crispy Chicken Lollipop
Crispy Chicken Lollipop. The chicken lollipop is one of the countless chicken dishes that is being widely replicated in the net, most of the recipe are almost identical that obviously evolved from a single source including the methods of how to cut the chicken wings into a chicken lollipop. I will not discuss the methods of cutting the chicken wings into lollipop since you have probably watch these videos or blog post about chicken lollipop, if not I would advise you to check any one of the how to chicken lollipop videos.

On this post I will instead share to you my crispy version. I wanted to have a really crispy chicken lollipop inside out. Why inside out? The usual chicken lollipops you see on the net are made in such that the chicken skin is right at the center of the meat, then the chicken lollipop is coated with egg cornstarch batter with breadcrumbs. They may have a crispy batter breadcrumbs coating but I doubt if the skin which is now located at the center is properly cooked at all, even if it is cooked it would be slimy in texture.

Okey if you also want a really crispy chicken lollipop here’s how we do it. First marinate the chicken you may use your own marinade recipe if you wish. Then dredge the marinated chicken with generous amount of cornstarch with salt and pepper to taste, but make sure that the chicken meat is not formed in to balls they should be made like flowers instead making sure the chicken skin is not sealed inside it should be exposed in such a way that hot oils can seep in. Let stand a few minutes before frying.

Here is the recipe.

  Really Crispy Chicken Lollipop

Ingredients:

1/2 chicken wings, cut into lollipops
2 tbsp. soy sauce 2 tbsp. garlic powder
1 tbsp. paprika
1/2 tsp. cayenne powder
1 lemon juice extracted
1 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

Crispy Chicken Lollipop - Cooking Procedure

In a container with lid place the chicken, mix in the lemon, soy sauce, garlic powder, paprika, cayenne and salt and pepper to taste. Replace the lid and let marinate in the refrigerator overnight. In a big bowl mix cornstarch, 1 tsp. of salt and a dash of pepper. Dredge the chicken lollipop until fully coated with the cornstarch mixture, let stand for a few minutes. Heat generous amount of oil in a deep frying pan, then fry the chicken in batches at low to moderate heat for 5 to 10 minutes or until browned and crispy. Serve with sweet chili sauce.

See other Fish Chicken recipes;

Chicken Wings, Like Hooters
Max's Style Fried Chicken
Kentucky Fried Chicken
Buffalo Chicken Wings

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more