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Chicken Lollipop at home

  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Diet: Halal


The most desirable pieces of chicken bathed in a spicy red paste and fried to a succulent, crispy Chicken Lollipop, is an easy win at any party.

They taste as good as they look! The crunch at each bite and the tenderness at each mouthful makes you want to take one more; it is no exaggeration. It never is enough!



1st Marinade: 


  • 10 Chicken wings 
  • 1 tablespoon Ginger garlic paste 
  • 2 teaspoon Soy sauce 
  • 1 teaspoon vinegar ( or lemon juice) 
  • 1 teaspoon chili powder 
  • 1 teaspoon pepper powder 
  • 1.5 teaspoon tomato paste 
  • Salt 


2nd Marinade: 


  • 1/4 cup all-purpose flour 
  • 2 tablespoon Corn starch 
  • 1/2 teaspoon chili powder 
  • Salt 

To deep-fry: 


  • Vegetable oil 


To make the sauce: 


  • 2 teaspoon vegetable oil 
  • 3 garlic (minced) 
  • 1 tablespoon ginger ( minced) 
  • 1 green chili ( minced) 
  • 1 teaspoon spring onion 
  • 1/2 teaspoon soy sauce 
  • 1 teaspoon red chili sauce 
  • 1 teaspoon tomato sauce/ketchup 


  1. Take washed chicken lollipop in a mixing bowl, Stir in all the ingredients listed under “marination 1”. 
  2. Rub all the spices well. Set aside for 10 to 15 minutes. 
  3. Take all-purpose flour, corn starch, chili powder, and salt for the second marination. 
  4. Sprinkle the flour’s over the marinated chicken & Toss to coat the chicken well. 
  5. Heat about two inches of oil in a wok or kadhai. Once the oil heats up, add the battered lollipop one by one. 
  6. Fry these over medium heat till golden brown, it takes around 4 to 5 minutes. 
  7. Drain out the chicken lollipop and set it aside. 

To Make Sauce: 


  1. Heat oil in a pan, add minced ginger, garlic, green chili Stir for 1 minute. 
  2. In goes red chili sauce, soya sauce, and tomato sauce.
  3. Stir everything to combine for another 2 minutes. or until the sauce is slightly thickened. 
  4. Add the fried chicken lollipop, Toss to coat the chicken with the sauce, sprinkle chopped spring onions and serve them hot. 


Covering the exposed bone with a small piece of aluminium foil will prevent the bones from turning black while grilling

Adding butter to the pan while baking, adds more flavour and moisture

Never add water to the marinade unless needed; it will dilute the seasonings

The thicker the coating on the chicken, the crispier the lollipops will be

Always deep fry the chicken at medium high

  • Category: Starter
  • Method: Stovetop
  • Cuisine: Indian

Keywords: chicken lollipop, chicken lollipop recipe, drums of heaven