Schezwan Chicken Lollipop Recipe

Ingredients
For Marinating the Chicken Lollipops
Chicken lollipops – 500 grams (12-14 pieces)
Ginger – ½ tbsp, finely crushed
Garlic - ½ tbsp, finely crushed
Dark soy sauce – ½ tbsp
Ground black pepper – ¼ tsp
MSG/Ajinomoto – ½ tsp
Salt – ¼ tsp or to taste
For the Chicken Lollipop Batter
Maida/All-purpose flour – ½ cup
Cornstarch – ½ cup
Water – ⅓ cup
Salt – to taste
Ginger – ½ tbsp, finely crushed
Ground black pepper – ½ tsp
Garlic – ½ tbsp, finely crushed
Red chili paste – 2 tbsp or to taste
Oil – 1 tbsp
Other Ingredients
Oil – for deep-frying the chicken lollipops
Spring onion greens – for garnish
Instructions
To make fried chicken lollipops, start by marinating the chicken. In a bowl, combine chicken lollipops, ginger, garlic, salt, ground black pepper, MSG/Ajinomoto, and dark soy sauce.
Mix well. Cover the bowl and refrigerate the marinated chicken lollipop for an hour.
To prepare the batter for the chicken lollipops, combine maida/all-purpose flour, cornstarch, salt, ground black pepper, oil, ginger, garlic, red chili paste.
Add water and whisk well to form a lump-free batter. The batter should have a flowing consistency yet form a nice layer on the chicken.
Hold the chicken lollipop at the bone and dip the knob of the meat into the batter.
Let the excess batter drip.
Drop the chicken lollipops in the hot oil at 180°C. Once the batter sets, turn the heat to low and continue to fry the lollipops until they turn golden and crispy.
I needed about 4 minutes to get perfectly fried chicken lollipops that were cooked through and juicy on the inside. The frying time depends on the amount of meat on the lollipops.
Remove the chicken lollipops onto a plate lined with paper towel.
Wrap the bones of the chicken lollipops with aluminum foil. Arrange the chicken lollipops onto a serving plate. Garnish with spring onion greens. Serve hot with schezwan sauce. Enjoy!