Chicken Lollipops - Chinese Style
Before pandemic - rather so-called "Before Corona", I would love a simple Chinese meal at one of my favourite restaurant in central town. Let's keep the politics aside and enjoy what the cuisine has to offer :)
This was a routine at least once a month for me. And no I'm not finicky about eating a roadside Chowmein loaded with Indi spices either - I love it to the core!! Those super crispy Manjuri with local sauces is something else on a tired evening or a nippy night. Sigh!! I miss those normal days dearly though :(
So considering the current situation, I'm still a wee bit wary about dining in at a restaurant or having a takeaway meal unless I personally know the Chef or the team.
My palette is tuned to something that is flavour packed, loves crispy things and anything saucy/spicy. So this dish is a perfect representation of all that I thoroughly enjoy on my plate. I ordered for the Chicken Lollipops from an online meat store and the usual sauces like Soy, Ketchup, Chilli - which is pretty much a pantry staple came in handy. Spring onions were plucked from our balcony garden and I used Jeera Samba rice to make the fried rice (will make a separate post for this dish soon ). Corn flour was used for the coating along with whole eggs to fry the lollipops which is a must. Ensure the flame is low/medium simmer so that you slowly cook this through and do not burn the coating. Since this is the only step where the meat is thoroughly getting cooked.
This is a saucy, slurpy dish and you will surely enjoy it to the bone. So get ready to have your fingers/hands dirty or lick up that yummy goodness. Also, you can't make this and store it for later - the cornflour will make the sauce all gooey and icky. So toss in those fried lollipops and heat up the sauce ingredients only when you are ready to serve it hot!!
You can either serve it as a Starter or pair it with fried rice or hakka noodles. These two are my personal favs :p
For the lollipops :
8 to 10 pieces of Chicken lollipop
1/4 cup Dark Soy sauce
1 tbsp White Vinegar
1 tbsp Tomato ketchup
1 tbsp Red chilli powder
1 tbsp Ginger Garlic paste
1/4 tsp Salt
1/4 cup Cornflour
2 tbsp Maida / APF
2 tbsp Rice flour
1 Whole Egg, whisked
Oil for frying
For the sauce
1 tbsp Ginger finely chopped
5 to 6 Garlic finely chopped
1/4 cup Onions, diced chopped
2 Green Chillies finely chopped
1/4 cup Schezwan Sauce (I used Chings Secret)
1 tbsp Dark Soy Sauce
2 tbsp Tomato Ketchup
1 tsp Sugar
1/2 tsp Cornstarch / Cornflour
4 tbsp water to make a slurry
2 tbsp Coriander, finely chopped
2 tbsp Spring Onions
In a bowl add Soy sauce, ketchup, vinegar, red chilli powder, ginger-garlic paste and salt - whisk together. Toss in your chicken lollipops. Marinate for a min 1 hr.
After marination, in the same bowl add the flours: cornflour, maida & rice flour along with an egg to create a batter that coats all the pieces.
Heat oil in a wok/ Kadai and fry these batter coated lollipops until lightly golden brown on a low/ medium simmer. Remove and set aside for further use.
For the sauce: In a wok/ Kadai, heat some oil and add in chopped ginger and garlic.
Next, add in chopped onions & green chillies and stir fry until they are slightly soft (min 2 or 3 mins on high flame).
Lower the flame and add in your sauces: Schezwan, Tomato ketchup, Soy sauce and sugar. Stir and cook for about 2 -3 mins. Check for salt/spice levels and adjust as per preference.
Add in the cornflour slurry (cornflour+water) and stir until you a get a nice thick sauce-like consistency. Sprinkle about 1/2 tsp White pepper powder.
Toss in your fried Chicken lollipops and stir to ensure all of them get coated with the sauce. Cook for about 2-3mins.
Garnish with Spring onion leaves and you're done :)