Hot and Spicy Fingerlicking Chicken Lollipops
These addictive little spice bombs and are always a big hit at parties. I often tend to marinate a big batch up and freeze them, so I can always pull them out when a friend decides to drop by for a top up of champagne! For kids, keep the same marinade, just reducing the tandoori paste and the chilli.
The most important part of the method is creating the ‘lollipop.’ If your butcher cant assist you, it’s really quite simple. Take a sharp knife and holding the end of the chicken wing drumstick, start to scrape the meat upwards until it reaches the end of the bone. Let all the meat gather at the top, tug slightly and gently round in shape – there’s your lollipop.
- 1 kg chicken lollipops
- Oil for Deep Frying
Marinade
- 1 tsp ground coriander powder
- 1 tsp ground cumin powder
- ¾ tsp salt
- ½ tsp turmeric powder
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 heaped tbs of tandoori powder / 1 tbs of tandoor paste (both readily available at your local supermarket)
- ½ tsp ground chilli powder
- Juice of half a lemon
- ¾ cup fresh yoghurt
- ½ cup oil
- A handful of freshly chopped coriander
Garnish
- Sprinkle of roast sesame seeds
- Mix all the marinate ingredients and pour over the chicken lollipops.
- I like to place the entire mixture into a large sealable freezer bag. This really help you to massage in the marinate and it’s much easier to clean up after! Marinade for a minimum of 4 hours or overnight.
- Just before serving, heat up 5cm of oil in a large wok until medium heat. You don’t want this oil too hot as you’ll end up having a raw lollipop on the inside.
- Fry in batches, not overcrowding the wok and fry gently for at least 8–9 minutes. I always like to take one out and test to see if they are cooked right through.
Recipe from Taste Safari · tastesafari.co.ke