Chinese Mirch - Favorite Dish - Chicken Lollipops

Below is the recipe of chicken lollipops.
(Other popular dishes are crispy okra, mirch 65, cripsy szechuan lamb and veg ball manchurian.)

Time: 2 hours, including 1 hour resting time

3 pounds chicken wing "drumettes" or whole wings, tips discarded
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon red Asian chili paste
1 egg yolk
2 tablespoons cornstarch
2 tablespoons flour
1 tablespoon canola cooking oil ½ cup water
1½ teaspoons salt
½ teaspoon white pepper
Peanut or canola oil for frying
Fresh cilantro sprigs for garnish.

1. Use a sharp knife to separate two joints if using whole wings. Cut tendons at narrower end of each "drumette" joint, hold that end with a kitchen towel, and scrape down meat as far as possible toward thicker end to make a plump lollipop shape. If using second joints, too, cut through cartilage at one end of each piece, separating the bones, scrape meat down the large bone to make a lollipop shape, and pull out and discard smaller bone.

2. In bowl large enough to hold all the wings, whisk together all other ingredients, except frying oil and cilantro. Add wings, mix gently to coat, and refrigerate 1 hour.

3. In large deep fryer or large deep kettle heat 2 inches of oil to 375 degrees. Working in batches to avoid crowding, fry wings until golden brown on both sides.

4. Transfer with a slotted spoon to paper towels. When oil returns to 375 degrees, add new batches until done. Arrange on a platter and garnish with cilantro. Serve immediately.

Yield: Makes 4 to 6 servings.

 

Chinese Mirch Phone: 203-969-7000 Fax: 203-969-7002

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35 Atlantic Street

Successfully marries wok style Chinese cooking with Indian flavors. Healthy fare free of artificial additives such as MSG. Specialty cocktails and eclectic wine.