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+ servings

Chicken lollipop




  • 500 grams chicken drumettes 9-10 pieces
  • A small piece ginger
  • 1-2 cloves garlic
  • 2-3 green chilli
  • 1 tablespoon soya sauce
  • 1 teaspoon vinegar
  • 1 egg
  • 1 teaspoon red chilli paste
  • ½ cup breadcrumbs
  • 1 tablespoon cornflour
  • Oil for deep frying


  • Grind ginger, garlic and green chilli into a smooth paste using very little water. Set aside
  • French the chicken drumettes and collect all the meat to one side of the bone (refer images)
  • Combine the prepared chicken with soya sauce, ginger-garlic-chilli paste and vinegar. Cover and let it marinate for 4-6 hours
  • Beat the egg in a bowl and mix it with red chilli paste and cornflour. Make sure there are no lumps in the batter
  • In a separate wide bowl, add the breadcrumbs and set aside
  • Heat oil in a frying pan
  • Coat the marinated chicken in the egg batter and coat it in breadcrumbs
  • Carefully place it in hot oil and deep fry on medium heat until golden brown
  • Drain on a kitchen towel
  • Serve hot chicken lollipop with sriracha sauce or any hot sauce of your choice