Heavenly Chicken Lollipops
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| Ingredients: |
| Chicken wings |
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24 no's (skinless chicken) |
| Garlic paste |
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With 8 - 10 cloves |
| Red chilly paste |
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2 tsp |
| Soya sauce |
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2 tsp |
| Vinegar |
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1 tsp |
| White pepper powder |
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1 tsp |
| MSG (Monosodium Glutamate) |
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1/4 tsp |
| Spring onion greens (chopped) |
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4 sprigs |
| Salt |
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To taste |
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| Ingredients for the batter: |
| Corn starch |
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3/4th tea cup |
| Refined flour (Maida) |
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3/4th tea cup |
| Eggs |
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2 |
| Cooking oil |
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Enough to deep fry |
| Salt |
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To taste |
|
Method:
Wash and clean the chicken
wings and drain the water from the pieces. To
give a 'lollipop' effect, remove the thin layer of flesh and pull the flesh to one
end of the thick bone. These lollipop shaped chicken pieces are available in the supermarkets
or ask the butcher to do it for you.
Mix in the marinade ingredients (garlic
paste, red chilly paste, Soya sauce, vinegar, MSG, white pepper powder, chopped spring
onion greens and salt) in a bowl and add the chicken wings. Marinate for about two hours.
As the chicken pieces get marinated, mix the refined flour, cornstarch, eggs,
salt, one teaspoon of chilly paste and enough water to make a thick batter in a
another bowl. Rest
the batter for 15 - 20 minutes.
Heat
sufficient oil in a wok, dip the chicken wings in the batter and deep fry for 3 to 4
minutes, on a medium flame, until golden brown and crisp. Drain the oil and
serve hot.
Note: To make the red chilly paste, immerse about 7/8 dry red
chilies in water for about 5 minutes before it is made into a paste.
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