𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
✅ 500 grams Chicken lollipop
✅ 1/4 cup Soy sauce
✅ 1 tbsp Vinegar
✅ 1 tbsp Tomato ketchup
✅ 1 tbsp Red chilli powder
✅ 1 tbsp Garlic paste
✅ 1/4 tsp Salt
✅ 1/4 cup Cornflour
✅ 2 tbsp All purpose flour
✅ tbsp Rice flour
✅ 1 Egg
✅ 1 tbsp Ginger paste
✅ Oil for frying
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
- Whisk together soy sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.
- In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
- Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown – approx 3-4 minutes.
- Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.