Ingredients
Meat
- 20 Nos - chicken lollypops
Produce
- 1 Chilly flakes
- 1 Spring onion greens
- 3 Spring onion greens chopped finely
Refrigerated
- 1 Nos - egg
Condiments
- 1 tsp Chilly sauce
- 1 tbsp Cornflour dissolve in some water to thicken the sauce
- 1 tbsp Ginger garlic paste
- 1 tbsp Green chili sauce
- 4 tbsp Schezwan sauce concentrated
- 1 tbsp Soya sauce
- 6 tbsp Tomato ketchup
Baking & spices
- 8 tbsp All-purpose flour
- 4 tbsp Corn flour
- 2 Salt and pepper
Oils & vinegars
- 1 Oil to deep fry
- 1 tbsp Vinegar
Other
- A pinch of Ajinom
Instructions
Method to make the dipping sauce:
- Take the schezwan sauce, tomato ketchup and dilute it with some water to get a right flowing consistency, add it to a small saucepan.
- Add the chili sauce, ajinomoto, salt and pepper to taste and bring to a boil.
- When the sauce comes to a boil add the corn flour dissolved in water and mix well add only the required quantity of corn flour mixture to the boiling sauce to get the desired thickness of the sauce.
- Taste the sauce for seasonings and adjust accordingly, at last, add the chili flakes and spring onion greens to garnish and your schezwan dipping sauce is ready to be served with chicken lollypops.
Method for making the lollypops:
- Marinate the chicken lollypops in ginger garlic paste, red chili paste, soya sauce, green chili sauce, vinegar, and salt, pepper to taste, mix well and keep aside for at least half an hour.
- Now add the maida, corn flour and egg to the above-marinated chicken lollypops, and mix well ( at this point you can add food coloring if you want, I didn’t add as I got nice color from my chili paste which was enough for me)
- Mix everything well so that all the lollypops are evenly coated with the batter, at this point if you think that the mixture is dry then add small sprinkles of water to bring the batter to a right consistency.( be careful not to add more water the batter should not be runny it should be just clinging to the chicken pieces)
- Heat a deep karahi or frying pan with enough oil to deep fry and when the oil is medium hot, pick up each lollypop and shape them with your fingers to a proper lollypop shape and drop carefully into the hot oil, lower the flame to low to medium heat.
- Fry the lollypops in low to medium flame till they are cooked from both the sides and have become crunchy and crispy from outside and soft and juicy and fully cooked from inside, take them out on an absorbent paper or kitchen towel to drain off the excess oil.
- Repeat the same with the rest of the chicken lollypops and serve them piping hot with the above made schezwan sauce dip…Enjoy..
GET MORE RECIPES AT >>http://spiceaffairs.in/chicken-lollypop/
