Empty My Fridge
Schezwan Chicken Lollipop
Ingredients
- Chicken drumstick1 kg
- Kashmiri lal mirch powder2 tsp
- Kali mirch powder1 tsp
- Lal mirch powder ½ tsp orto taste
- Saltto taste
- Chawal ka atta1 tbsp
- Cornstarch¾ cups
- Refined flour3 tbsp
- Anda1
- Soy sauce2 tbsp
- Kashmiri lal mirch Dried & soaked2
- Sabut lal mirch5–6
- Lehsan5 cloves
- Adrak sliced 1-inch piece
- Vegetable oil2 tbsp
- Pyaz finely chopped 1 & ½ tbs
- Ketchup¼ cups
- Honey1 tbsp
- Kali mirch crushed½ tsp
Instructions
- Cut through the meat near the joint of each drumstick and push the meat down to form a lollipop. Repeat with the rest.
- In a bowl, whisk the Kashmiri chilli powder, black pepper powder, red chilli powder, pink salt, rice flour, cornflour, all-purpose flour, egg and soy sauce.
- Add the chicken, mix well, cover and refrigerate for 30 minutes.
- Blend the soaked Kashmiri and dried red chillies, garlic, ginger and water until smooth.
- Heat the oil in a wok.
- Fry the onion over medium heat until translucent. Add the blended chilli paste, ketchup, honey, crushed black pepper and pink salt, and mix well.
- Add the cornflour slurry, mix well and cook over medium heat for 1 to 2 minutes. The Schezwan sauce is ready; set it aside.
- Heat oil in a wok to 165–170 °C.
- Fry the marinated lollipops over medium heat until golden and crispy.
- Toss the fried lollipops in the Schezwan sauce to coat well.
- Serve with the Schezwan sauce.
Summarized from Food Fusion's video. Watch it for the details.
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