Chicken Lollipop with Schezwan Sauce

An Indo-chinese snack using chicken drumsticks

• CuisineIndo-chinese
• CategoryChicken
• CourseStarters

Ingredients

• 2 kgsChicken drumsticks
• 8 tbspGinger, minced
• 8 tbspGarlic, minced
• 1 tspRed colour
• 2 tbspChilli powder
• 1 tbspGaram masala
• 1 tbspPepper powder
• 2 tbspSoy sauce
• 1 tbspSesame oil
• 3 tbspOil
• 1 cupYoghurt
• 4 tbspRice flour
•  Oil spray
•  
• Schezwan Sauce
• 30Kashmiri chillies
• 200 gmsShallots, diced
• 200 gmsOnion, diced
• 2 tbspGinger, grated
• 2 tbspGarlic, grated
• 2 tbspTomato paste
• 1 tbspSoy sauce
• 1 tbspRice vinegar
• ½ tspPepper powder
• 1 tbspSugar
•  Oil
•  Salt

Preparation

1. Mix the ginger, garlic, red colouring, chilli powder, garam masala, pepper powder, soy sauce, sesame oil, oil in the yoghurt
2. Mix the rice flour with a little water and make it into a paste
3. Add it to the mixture and mix
4. Cut the meat off the thin part of the drumstick and slide it away
5. Marinate the drumsticks in the mixture for 4 hours
6. Fold the cut away meat over the thicker part of the drumstick
7. Spray with oil and put in a 180°C oven for 20 minutes
8. Turn over and cook for another 20 minutes


9. Remove seeds from the Kashmiri chillies and soak in hot water for 15 minutes
10. Drain chillies and grind using some of the water used to soak them
11. Heat some oil and fry the diced shallots and onion
12. When soft, add the grated ginger and garlic
13. Add the ground chillies and fry for 5 minutes
14. Add the tomato paste, soy sauce, rice vinegar, pepper, sugar, salt to taste
15. Stir till mixed and remove from heat

This dish belongs in the strange category of Indo-chinese. It looks like every country has a version of every other country's cuisine. In spite of the close proximity of India and China, Indian chinese is nothing like Chinese food. But it sure tastes good. Chicken lollipop is a popular starter.

This is normally made with chicken drummettes, that mini drumstick attached to the chicken wing. The skin is removed and the meat is cut off at the narrow end and folded over the thick end giving it the appearance of a lollipop. I had a lot of guests coming over and there was no time to dress a 100+ drummettes. So I went in for full drumsticks - 40 of them.

The drummettes are usually deep fried.I went with the healthier route of spraying them with oil and putting them in the oven. As the drumsticks get only thicker after dressing, they have to sit in the oven for a while. Check a drumstick or two for doneness before getting them out of the oven.

The best accompaniment to chicken lollipop is the schezwan sauce. The schezwan moniker hints at the spiciness of the sauce.