क्रिस्पी कोरियन चिकन लॉलीपॉप्स | Crispy Korean Chicken Lollipops | Sanjeev Kapoor Khazana

The uniqueness of these lollipops come from the special marinade and a trick to frying which make them perfectly crunchy on the outside and juicy on the inside.

CRISPY KOREAN CHICKEN LOLLIPOPS

Ingredients

10-12 chicken lollipops
Salt to taste
Crushed black peppercorns to taste
1 tsp mustard powder
2 tsps ginger paste
¾ cup refined flour (maida)
¼ cup corn flour
1 tsp baking powder
3-4 tbsps oil + for deep frying
2 tbsps finely chopped garlic
2 fresh red chillies, finely chopped
3 tbsps red chilli paste
2 tsps soy sauce
2 tbsps oyster sauce
2 tsps fish sauce
½ cup chicken stock
1 tbsp honey
1 tsp red chilli flakes
Toasted white sesame seeds for garnish
Chopped spring onion greens for garnish

Method

1. Take chicken lollipops in a bowl. Add salt, crushed black peppercorns, mustard powder and ginger paste and mix till each lollipop is well coated with the mixture. Set aside to marinate for 30 minutes.
2. Combine together refined flour, corn flour, baking powder, salt and 2 cups water and whisk till a smooth batter is formed.
3. Add the marinated chicken lollipops into the batter and mix well.
4. Heat sufficient oil in a kadai. Slide in the chicken lollipops a few at a time and deep fry on high heat till lightly crisp. Set aside for 5 minutes.
5. Heat the oil remaining in the pan on high heat. Gently slide in the fried chicken lollipops and deep fry again till golden brown and crisp. Drain on an absorbent paper.
6. Heat 2 tbsps oil in a pan. Add garlic, red chillies and red chilli paste and mix well. Cook for a few seconds.
7. Add soy sauce, oyster sauce, and fish sauce and mix well. Add salt and crushed black peppercorns and mix well.
8. Add the chicken stock and mix well.
9. Add ½ cup water, honey, and red chilli flakes and mix well. Add the fried chicken lollipops and toss till each chicken lollipop is coated with the sauce.
10. Transfer the chicken lollipops on to a serving plate. Garnish with toasted white sesame seeds and spring onion greens. Serve hot.
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