Chicken Lollipop – The Ultimate Finger Food

A hot favourite for hungry teenagers, lip smacking good.

Serves 3


  1. Chicken (Ask your butcher to cut them into lollipops)            1/2 kg
  2. Ginger Garlic and Green Chilli Paste                                           2 tbsps
  3. Rice/White Vinegar                                                                         2 tbsps
  4. Schezwan Sauce or Chutney                                                          2 tbsps
  5. Cornflour                                                                                           2 tbsps
  6. Eggs                                                                                                    2
  7. Red Chilli Powder                                                                            2 tsps
  8. Beetroot Juice                                                                                   1 tsp
  9. Salt                                                                                                      to taste


I. To Make the Batter

  1. Beat the eggs nicely with 1 tbsp of the Ginger Garlic and Chilli Paste, 1 tbsp of Rice Vinegar, 1 tbsp of Schezwan Sauce, 2 tsps of Red Chilli Powder, 1 tsp of Beetroot Juice, a pinch of sugar and a little salt. Mix them well.
  2. Now add 2 tbsps of cornflour and mix again.

II. For The Lollipops

  1. Take the cut chicken and wash it thoroughly. Pat them dry
  2. Add 1 tbsp of Schezwan sauce, 1 tbsp of Ginger Garlic Paste, little salt and 1 tbsp of vinegar and keep it aside.
  3. Heat oil in a wok. Dip the chicken pieces one by one and fry them in hot oil on medium heat.
  4. The Golden colour of the coating will tell you when the lollipops are ready.
  5. Ensure that you don’t fry it on high heat. That leads to uncooked insides!

Coming Up Next

Sizzling Brownie with Ice Cream!

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