Indo-Chinese Chicken Lollipop: Drums of Heaven

Step 1

Pat the chicken dry and then prepare the lollipops by "frenching" the chicken, exposing the bone on one end and pushing any meat towards the meaty side. Cut away any excess skin/tendon pieces using sharp kitchen shears.

Step 2

Add the chicken to a large bowl and add ginger, garlic, red chilli powder, soy sauce salt and pepper. Marinate for at least 2 hours, or preferably overnight.

Step 3

Once the marination is done, heat vegetable oil to around 350 F for shallow frying or deep frying in a wok or pot. To the chicken, add the flour and cornstarch and mix well until you see crumbs on the breading.

Step 4

Carefully, transfer each breaded chicken to the oil and fry until crispy golden brown outside, make sure to turn the chicken every 2-3 minutes to ensure even colour on each side.

Step 5

Once the chicken is added, the oil temperature should drop to 300F, adjust heat as required to ensure the oil maintains this temperature.

Step 6

After 12-18 minutes, check some of the chicken pieces to see if the internal temperature at the thickest part of the chicken is 165F. For any pieces that are under and the outer breading is golden brown, transfer the pieces on the middle rack of an oven heated at 350 F and cook for 5-10 minutes or until they are cooked through.

Step 7

While the chicken is frying, add all the ingredients for the sauce in a separate pan. Whisk well and bring to a gentle simmer. Cook until slightly thickened and then turn off the heat. Taste and adjust for seasoning.

Step 8

Once the chicken is ready, toss them with the sauce until coated well.

Step 9

Garnish with green onions, serve hot and enjoy!