Ramadan special chicken lollipop

Name: Ramadan special chicken lollipop
Total time: 2700 s
Yield: 4 servings
Cuisine: American
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; 2 tbsp Rice flour; 1 egg; 1 tbsp Ginger paste; Oil for frying

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Ingredients

45min

4 servings

500 gramsChicken lollipop
1/4 cupSoy sauce
1 tbspVinegar
1 tbspTomato ketchup
1 tbspRed chilli powder
1 tbspGarlic paste
1/4 tspSalt
1/4 cupCornflour
2 tbspAll purpose flour
2 tbspRice flour
1egg
1 tbspGinger paste
Oil for frying

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Steps

45min

1

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.
2

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.
3

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
4

Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.