Chicken Drums of Heaven Recipe | Chicken lollipop masala | Chicken lollipops with sauce recipe

 

Chinense Chicken Drums of Heaven arranged in a row in a black plate garnished with cabbage julienne by homemakerjob.com
Chicken lollipops with sauce by Homemakerjob

 

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Chinense Chicken Drums of Heaven arranged in a row in a black plate garnished with cabbage julienne by homemakerjob.com

Chicken Drums Of Heaven

Vidya
Drums of Heaven is a chicken lollipop cooked in a spicy and sweet sauce. This is a delicious Indo-Chinese recipe. It’s an easy and quick to make this dish. It is the perfect appetizer for a party or a get-together. From kids to adults, everybody loves this delicious dish.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Starter
Cuisine Chinese
Servings 4 people

Ingredients
  

For marination

  • 14-15 chicken lollipop (chicken wings pieces)
  • 1 tbsp ginger garlic paste
  • 1 tsp kashmiri red chili powder
  • ½ tsp salt
  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • ½ tsp black pepper powder

For coating

  • 2 tbsp maida (all-purpose flour)
  • tbsp corn flour
  • ½ tsp kashmiri red chili powder
  • 1 egg
  • ¼ tsp salt
  • ¼ tsp black pepper powder

For frying the chicken lollipops and making the sauce

  • Oil for frying
  • 1 tsp garlic chopped
  • ½ tsp ginger chopped
  • 2 tbsp green onion whites chopped
  • 2 tbsp Sichuan sauce (a.k.a. szechuan or schezwan sauce)
  • 1 tsp dark soy sauce
  • 2 tbsp tomato ketchup
  • 1 tsp vinegar
  • 1 tsp cornflour (for slurry)
  • 2 tbsp honey

Instructions
 

  • Take the chicken lollipop pieces in a mixing bowl. Add 1 tbsp ginger garlic paste, 1 tsp kashmiri red chili powder, and ½ tsp salt. Then add 1 tbsp soy sauce, 1 tsp vinegar, and ½ tsp black pepper powder. Mix well with the chicken wings pieces and let the pieces marinate for 30 min.
  • In the marinated chicken, add 2 tbsp maida (all-purpose flour), 1½ tbsp corn flour, and ½ tsp kashmiri red chili powder. Then add 1 egg, ¼ tsp salt, and ¼ tsp black pepper powder. Mix well with the chicken wings pieces.
  • Heat enough oil to fry the chicken in a kadai or wok on medium high flame.
  • Once oil is hot, add the lollipop pieces in the kadai. Fry them for 8–10 minutes on each side. Keep the pieces turning around to fry them well. Fry these pieces in batches. Remove them to a plate and fry the remaining pieces.
  • Add the fried lollipop pieces again in hot oil and fry for 2 more minutes. Remove them onto a kitchen towel or tissue paper to drain the excess oil.
  • Heat 3 tbsp oil in a pan on medium high flame. Add 1 tsp chopped garlic and ½ tsp chopped ginger. Sauté everything well for 1 min. Then add 2 tbsp chopped green onion whites and fry for 2 min or till they turn light brown.
  • In a small bowl, add 1 tsp cornflour and enough water to make thick slurry. Whisk water and cornflour well together.
  • Add 2 tbsp schezwan (Sichuan) sauce, 1 tsp dark soy sauce, 2 tbsp tomato ketchup and 1 tsp vinegar. Mix all sauces well together and cook for 2 min. Keep stirring in between.
  • Add cornflour slurry and mix with sauces. Sauté well for 1 min. Add 2 tbsp honey and mix well. Add the fried lollipop pieces to the sauce.
  • Cook the lollipop pieces in the sauce for 2-3 min or till sauce thickens well. Add the chopped green onions and mix well. Sauté for a minute and turn off the flame.
  • Serve hot.

Notes

  • Make sure the oil is hot enough to fry the chicken.
  • Use chicken lollipop pieces with skin for this recipe.
  • Frying the lollipops for a second time makes them crispier.
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