Chicken Lollipops

Chicken lollipops belong to the fare known as Indian-Chinese. The taste is unmistakably Chinese, but the preparation and handling are very close to Indian cuisine. This dish can be found at all Indian-Chinese restaurants worth their salt, and you can often judge the quality of the kitchen by this dish. Kids and adults favor this delicacy alike: kids especially like the convenient way of eating it -- meat with a handle.

Ingredients

• 2 lbs Chicken Wings
• 1 tblsp garlic paste
• 1 tblsp ginger paste
• 6-8 green chillies
• 1 tblsp Soy sauce
• 1/2 tsp Vinegar
• 1 tsp Asian red chilly sauce
• 1/2 cup corn flour or corn starch
• 2 eggs
• Red food color -- if required.
• Salt to taste
• Oil to fry

Procedure

• First you need to make lollipops out of the chicken wings available at the market. This is probably the toughest step, and takes a lot of time.
• Cut each wing in half, along the movable bone joint. Of the two parts left, one part will have two parallel bones, and the other part will have a single bone. Remove the extra bone (smaller bone) from one part of each wing. You will get two lollipops from each chicken wing.
• Now, for each lollipop, cut the ligaments near one end of the bone so that the muscle separates from the bone. Roll this muscle over to the other end, without cutting the ligaments at that end. The muscle will thus remain hanging, and can be rolled over to form a lollipop.
• Mix all the ingredients mentioned above to form a marinade. Note that since corn starch is present, you must take care not to let it form any lumps.
• Marinate the chicken and leave for several hours.
• When ready to serve, deep fry the lollipops and serve hot with chilli garlic sauce.

Tips

• When serving, wrap the bone end in aluminium foil to make it easy for your guests to eat this appetizer without soiling their hands.

Image courtesy Peiling Tan.