Chicken Lollipop Recipe:

Ingredients:

For the Chicken Marinade:

• 500g (1 lb) chicken wings (preferably drumettes or wingettes)
• 1/2 cup thick yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon cornflour (cornstarch)
• 1 teaspoon red chili powder (adjust for spice level)
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala (optional)
• Salt, to taste
• 1 egg (optional, for binding)
• 2 tablespoons rice flour (optional, for extra crispiness)
• 1 tablespoon oil (optional, for moistness)

For the Coating:

• 1/4 cup cornstarch
• 2 tablespoons all-purpose flour
• 1/2 teaspoon red chili powder
• Salt, to taste

For Frying:

• Oil (for deep frying)

For Garnish:

• Fresh cilantro (coriander) leaves, chopped
• Lemon wedges
• Chaat masala (optional)

Instructions:

1. Prepare the Chicken Wings:

• If using whole chicken wings, separate the wingette (middle part) and drumette (the thicker part). You can either leave the drumette as is or use just the wingettes for lollipops.
• To make the lollipop shape, take each wingette and careful class="bullet"ly scrape the meat down toward the bone, leaving the meat at the end and creating a "lollipop" effect with the bone exposed.
• Repeat for all the wingettes.

2. Marinate the Chicken:

• In a bowl, mix the yogurt, ginger-garlic paste, soy sauce, lemon juice, cornflour, red chili powder, cumin, turmeric, garam masala, salt, and rice flour (if using).
• Add the chicken pieces to the marinade and coat them well. If desired, add one beaten egg to help bind the marinade to the chicken.
• Cover and refrigerate the chicken for at least 30 minutes to 1 hour (overnight for best flavor).

3. Prepare the Coating:

• In a separate bowl, mix the cornstarch, all-purpose flour, red chili powder, and salt.
• This will be the dry coating that will help make the chicken crispy when fried.

4. Heat Oil for Frying:

• Heat enough oil in a deep frying pan or deep fryer over medium-high heat. The oil shoul class="bullet"d be hot enough for deep frying (around 350°F or 175°C).

5. Coat the Chicken:

• Take the marinated chicken pieces one at a time and coat them in the prepared dry coating mixture.
• Gently press the coating onto the chicken so that it sticks evenly.

6. Fry the Chicken Lollipops:

• Careful class="bullet"ly drop the coated chicken pieces into the hot oil, one by one. Don't overcrowd the pan.
• Fry the chicken for about 8-10 minutes, or until they are golden brown and crispy. Ensure the chicken is cooked through (you can check by cutting into the thickest part—it shoul class="bullet"d be white, not pink).
• Fry in batches if necessary to maintain the oil temperature.

7. Drain and Garnish:

• Remove the fried chicken lollipops from the oil and drain them on paper towels to remove any excess oil.
• Garnish with fresh cilantro (coriander) leaves, lemon wedges, and a sprinkle of chaat masala for extra flavor.

8. Serve Hot:

• Serve the Chicken Lollipops hot with dipping sauces like sweet chili sauce, mint chutney, or tandoori sauce.

Tips:

• Frying: For crispy lollipops, make sure the oil is at the right temperature. If it's too hot, the chicken may burn; if it's too cool, the chicken will absorb excess oil and become greasy.
• Crispiness: Adding rice flour and cornflour to the marinade and coating helps achieve a crisp texture. For extra crispiness, double coat the chicken (dip in marinade, then coat in the dry mix again).
• Spice Level: Adjust the red chili powder to make the dish milder or spicier to suit your taste.
• Serving Suggestions: These chicken lollipops can be served as an appetizer or as part of a main course along with naan, rice, or a salad.

Enjoy your Chicken Lollipops! They're crispy on the outside, tender on the inside, and packed with flavor. Let me know if you need any more tips or variations!