Chicken Lollipop Recipe (with Video)

Chicken Lollipop Recipe: Craving a crispy, juicy, and spicy snack that hits all the right notes? The Chicken Lollipop is your answer.

Popular in Indo-Chinese cuisine, this crowd-pleaser is a must-have at parties, family get-togethers, or even as a delicious weekend treat.

In this guide, you’ll learn everything from prepping the chicken to frying it golden and even making the signature spicy sauce that makes this dish unforgettable.

What Is a Chicken Lollipop?

Chicken Lollipop is a frenched chicken winglet or drumette, where the meat is pushed down the bone to create a “lollipop” shape. It’s then marinated in bold spices, coated, and deep-fried until it’s irresistibly crispy. Often served dry or tossed in a spicy, tangy sauce, this dish has made its way from restaurant menus to home kitchens around the world.

The lollipop shape isn’t just for aesthetics—it allows for easy handling, making it a fantastic finger food. It’s crunchy on the outside and tender inside, making it a favorite among both kids and adults.

Why Is It Called Chicken Lollipop?

The name comes from its unique shape. The meat is scraped down toward one end of the bone, leaving a clean bone handle and a round ball of meat at the other end—much like a lollipop. This clever presentation not only makes it visually appealing but also easier to eat.

It’s a playful, fun take on chicken wings or drumettes, and the name sticks because it’s just as addictive as a sugary treat—but way more savory and satisfying!

Origin of Chicken Lollipop

Chicken Lollipop finds its roots in Indo-Chinese cuisine, which is a fusion of Chinese seasoning and cooking techniques with Indian flavors. This hybrid cuisine became popular in Indian restaurants and street food stalls, especially in cities like Mumbai, Hyderabad, and Kolkata.

Though it’s inspired by Chinese fried chicken, the heavy use of Indian spices and double marination process make Chicken Lollipop a uniquely desi twist on a global classic.

Why You’ll Love This Recipe

• Crispy & Juicy: The outer coating is perfectly crunchy, while the inside remains moist.
• Packed with Flavor: Thanks to a double marination process.
• Restaurant-Style at Home: Achieve that street-style perfection in your own kitchen.
• Kid-Friendly: The lollipop shape is fun and easy to eat.
• Versatile: Serve dry or coated in a spicy sauce—either way, it’s a win.

List of Ingredients You’ll Need

Here’s your complete ingredient checklist. Organize these before you begin for a smooth cooking experience.

Fresh Chicken Pieces (10-12 pieces)

• Chicken winglets or small drumettes, skinless
• Ensure they’re frenched (cut and shaped like a lollipop)

For First Marination

• 1 tsp salt
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste

For Second Marination

• 2 tbsp cornflour
• 2 tbsp all-purpose flour (maida)
• 1 egg (beaten)
• 1 tsp soy sauce
• 1 tsp chili sauce
• ½ tsp pepper powder

For Deep Frying

• Oil (enough for deep frying)

Optional Sauce Ingredients

• 1 tbsp oil
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 1 tbsp spring onion whites
• 2 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tbsp tomato ketchup
• ½ tsp sugar
• Salt to taste

Kitchen Tools Required

• Mixing bowls
• Sharp knife for frenched cuts
• Frying pan or deep fryer
• Slotted spoon
• Paper towels
• Tongs
• Serving plate

Having the right tools ready can make your cooking faster and more enjoyable. Always prep your station before starting!

Preparation Before You Start

1. French the chicken pieces: If your pieces aren’t pre-cut, use a sharp knife to scrape the meat to one end of the bone.
2. Pat the chicken dry with a paper towel to ensure crispiness later.
3. Set up your marination and coating stations in advance.
4. Preheat the oil just before frying (heat to 350°F or 180°C).

A little preparation upfront saves you a lot of time and mess during the cooking process.

Step-by-Step Guide to Making Chicken Lollipop

Let’s break it down so you can easily follow along, even if you’re trying this recipe for the first time.

Step 1: Clean and Shape the Chicken

Start by preparing the chicken wings or drumettes. If they aren’t already frenched, you’ll need to scrape the meat down toward one end, forming a rounded “lollipop” shape. This step is a bit tricky at first, but once you get the hang of it, it’s smooth sailing. Make sure to remove any sharp bone edges to make them safe to eat.

Step 2: First Marination

In a bowl, mix salt, red chili powder, turmeric, lemon juice, and ginger-garlic paste. Coat the chicken lollipops thoroughly and let them sit for at least 30 minutes. This step helps the meat absorb deep flavors and also tenderizes it for juicier bites.

Step 3: Second Marination

Now it’s time to build that crispy outer coating. In another bowl, mix cornflour, all-purpose flour, beaten egg, soy sauce, chili sauce, and pepper. Coat the marinated chicken in this mixture evenly. This thick batter will help give the lollipops their signature crunch.

Step 4: Deep Frying

Heat oil in a deep frying pan or kadai. Once hot (test with a drop of batter—it should sizzle instantly), carefully slide in the chicken lollipops. Don’t overcrowd the pan. Fry in small batches for 6–8 minutes until they’re golden brown and crispy.

Remove and place on a paper towel to drain excess oil.

Alternative Cooking Methods

Don’t want to deep-fry? No worries. You can still enjoy crispy, juicy chicken lollipops without all the oil. Here are two healthier (and mess-free!) alternatives:

Baked Chicken Lollipops

If you’re watching your oil intake or just prefer a cleaner kitchen, baking is a great option.

How to do it:

1. Preheat your oven to 400°F (200°C).
2. Line a baking tray with foil and place a wire rack on top. This helps air circulate around the lollipops for even cooking.
3. Lightly brush each marinated chicken piece with oil and place it on the rack.
4. Bake for 25–30 minutes or until golden brown. Flip them halfway through for an even crisp.

They may not be as crispy as deep-fried ones, but they’re still delicious and perfect for guilt-free snacking!

Air-Fried Chicken Lollipops

Air fryers are all the rage—and for good reason! They give you that fried texture with very little oil.

How to do it:

1. Preheat your air fryer to 375°F (190°C).
2. Spray or brush the chicken with oil.
3. Place the lollipops in the basket without overcrowding.
4. Air fry for 15–20 minutes, shaking the basket halfway through.

You’ll be amazed at how crispy and flavorful they turn out—no deep fryer needed!

How to Make Chicken Lollipop Sauce

Want to level things up? Toss your crispy chicken in a bold, sticky, spicy sauce that clings to every bite. Here’s how you do it:

Ingredients for Sauce

• 1 tbsp oil
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1 tbsp spring onion whites (optional)
• 2 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tbsp tomato ketchup
• ½ tsp sugar
• Salt to taste
• 1 tsp cornflour mixed in 2 tbsp water (to thicken the sauce)

Cooking the Sauce

1. Heat oil in a pan.
2. Add garlic, ginger, and spring onion whites. Sauté for a minute.
3. Add soy sauce, chili sauce, ketchup, sugar, and salt.
4. Stir well and let it simmer for 2–3 minutes.
5. Add the cornflour slurry and stir continuously until the sauce thickens to a glossy finish.

Tossing the Fried Lollipops

Add the fried chicken lollipops to the pan and toss them gently until each piece is well coated in the sauce. Cook for an additional 2–3 minutes so the sauce clings well.

Voila! You now have restaurant-style Chicken Lollipops tossed in spicy, tangy, irresistible sauce.

Serving Suggestions

Presentation is everything—especially when serving guests. Here are some top ways to serve your chicken lollipops:

• Garnish: Sprinkle chopped spring onions or sesame seeds on top.
• Dip It: Serve with spicy mayo, garlic sauce, or a sweet chili dip.
• Side Pairing: Pair with fried rice, noodles, or just enjoy as a standalone appetizer.
• Plating Tip: Wrap the bone ends with foil for a neat and fancy look. Makes it easier to hold and eat too!

Pro tip: Serve hot. Chicken lollipops are best enjoyed fresh and crispy.

Pro Tips to Get Perfect Chicken Lollipops

Getting restaurant-quality chicken lollipops at home is easy if you follow these tried-and-tested tips:

• Frenched properly: Take your time shaping the chicken—it’s worth it.
• Dry the chicken: Moisture prevents proper marination and crispiness.
• Don’t skip double marination: It makes a world of difference in flavor and texture.
• Use cornflour: It’s the secret to that ultra-crispy crust.
• Fry in hot oil: If the oil isn’t hot enough, your chicken will absorb oil and get soggy.
• Cook in batches: Don’t overcrowd the pan—this ensures even cooking.

These small details can make or break your dish. Stick to them, and your chicken lollipops will be unforgettable.

Common Mistakes to Avoid

Even seasoned cooks can slip up. Avoid these common errors:

• Skipping the first marination: This step adds depth and flavor. Skipping it will result in bland chicken.
• Too much flour in the batter: It can make the coating thick and doughy.
• Using cold oil: Always preheat your oil to the right temperature.
• Overcooking: Chicken lollipops are small and cook quickly. Overfrying can dry them out.
• Not draining oil properly: Always use paper towels to absorb excess oil for that perfect crispy bite.

Storing and Reheating

Have leftovers? Don’t worry—you can still enjoy them later.

Storage Tips:

• Store in an airtight container in the fridge for up to 2 days.
• Avoid keeping them in sauce if you want to retain their crispiness.

Reheating Methods:

• Oven: Reheat at 350°F (175°C) for 10 minutes to restore some crisp.
• Air fryer: 5–7 minutes at 350°F works great.
• Microwave: Not recommended if you want to keep it crispy.

If already sauced, microwave on medium heat with a microwave-safe lid for best results.

FAQs about Chicken Lollipop Recipe

1. Can I make chicken lollipops without shaping them?

Yes, you can use regular drumettes or winglets if you’re short on time. They’ll taste just as good, but won’t have the same iconic look.

2. What’s the best substitute for cornflour?

You can use rice flour or potato starch for a similar crispy effect, but cornflour gives the best texture.

3. Is chicken lollipop spicy?

It can be! The spice level depends on the amount of chili used in the marination and sauce. You can easily adjust it to your taste.

4. Can I freeze marinated chicken lollipops?

Yes, you can freeze them after the second marination. Just thaw and fry when ready.

5. What do I do if my lollipops aren’t crispy?

Make sure your oil is hot enough and avoid overcrowding the pan. Also, check your batter consistency—it shouldn’t be too watery.

Conclusion

The Chicken Lollipop is more than just a snack—it’s a show-stopper. From the crispy outside to the juicy inside, and the bold flavors that explode in every bite, it’s no wonder this Indo-Chinese delight is loved around the world. With this detailed, step-by-step guide, you can now recreate restaurant-style chicken lollipops right in your own kitchen. Whether you’re frying them up for a party, a family dinner, or a fun solo cooking project, this dish will never disappoint. Don’t forget the sauce—it’s the cherry on top of your spicy, savory lollipop!