Chicken Lollipops (Drums of Heaven)
A popular Indo-Chinese appetizer loved for their crispy, juicy texture and spicy, tangy flavors.
Ingredients
For the Marinade:
- 1 kg chicken lollipops
- 1 tbsp dark soy sauce
- 1 tbsp vinegar
- 1 tsp ginger garlic paste
- 1 tsp salt
- 2 tsp black pepper
- 1 tbsp paprika
- 1 tsp red chili powder
- 1 egg
- 1/2 cup flour
- 2 tbsp cornstarch
- Oil for frying
For the Sauce:
- 4 tbsp oil
- 1 medium onion chopped
- 1 tbsp ginger garlic paste
- 4 tbsp tomato ketchup
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1/2 tbsp vinegar
- 1 tsp black pepper
- 2 tsp chili flakes
- 1 tbsp brown sugar
- 1 tsp cornstarch + 4 tbsp water cornstarch slurry
For Garnish:
- Chopped spring onions
- Sesame seeds
Instructions
- In a bowl, combine chicken lollipops with soy sauce, vinegar, ginger garlic paste, salt, black pepper, paprika, and red chili powder.
- Add egg, flour, and cornstarch, mixing well until the chicken is evenly coated.
- Let it marinate for at least 30 minutes (or overnight for deeper flavor).
- Heat oil in a deep pan over medium-high heat.
- Fry the marinated chicken lollipops in batches for 5-6 minutes, or until golden brown and cooked through.
- Remove and place on a paper towel to absorb excess oil.
- Heat oil in a pan and sauté chopped onions until soft.
- Add ginger garlic paste and cook for another minute.
- Stir in ketchup, sriracha, soy sauce, vinegar, black pepper, chili flakes, and brown sugar.
- Pour in the cornstarch slurry and let the sauce thicken.
- Toss the fried chicken lollipops in the sauce, coating them evenly.
- Sprinkle with chopped spring onions and sesame seeds.
- Serve hot with extra dipping sauce or alongside fried rice or noodles.