Chicken Lollipop

Ingredients

12 chicken drums

5 tbsp cornflour

4 tbsp AP flour

1 egg

oil for frying

Marinade

1-1/2 tbsp ginger garlic paste

1 tbsp light soy sauce

1 tsp vinegar

1 tsp red chili powder

2 tsp chili paste

1 tsp black pepper

Salt to taste

Directions/Instructions

1. Pat the chicken lollipops dry with paper towels.
2. In a large bowl, combine the marinade ingredients.  Add the chicken lollipops to the marinade and toss to coat.  Covered in the refrigerator for at least 1 hour or overnight.
3. In another bowl, prepare the batter by combining the flour, egg, and salt.  Blend the batter until it is smooth and free of lumps.
4. Holding one chicken lollipop's exposed bones, dip the meaty end of the chicken lollipop into the batter to completely coat.  Then place it aside on a dish.  Repeat this with the rest of the chicken lollipops.
5. Heat vegetable oil in a big saucepan over medium-low.  Fry the chicken lollipops in batches until golden brown, about 5-8 mins for each.
6. Place the fried chicken lollipops on a sheet tray lined with paper towels.  Serve immediately with any of your preferred dip sauces.