Chicken 65 Lollipop

What is Chicken 65 Lollipop?

Chicken  65 Lollipop is a popular Indo-Chinese appetizer made from chicken wings, transformed into a fun, bite-sized treat. The dish is not only known for its crispy texture and bold flavors but also for its unique lollipop-like shape, making it an attractive and easy-to-eat snack.

The preparation begins with carefully cutting the Chicken  65 Lollipop  drumettes or wingettes, pushing the meat down towards one end of the bone to create the signature lollipop look. It is then marinated with a mix of aromatic spices, including ginger-garlic paste, red chili powder, soy sauce, and vinegar. This step enhances its rich, tangy, and spicy flavor. Some variations include adding schezwan sauce or hot sauce to the marinade for an extra kick.

After marination, the  is dipped in a seasoned batter made of all-purpose flour, cornstarch, and a blend of spices. Some recipes even use egg whites to create an extra crispy texture. Deep-frying at the right temperature ensures a crunchy exterior while keeping the inside tender and juicy.

Often served with a side of Schezwan sauce, garlic mayo, or chili sauce,  is perfect for parties, family gatherings, or as a restaurant-style starter. Its vibrant red color and irresistible taste make it a must-try dish for spice lovers.

Origin and Popularity

• Chicken  65 Lollipop is believed to have originated in India as part of the Indo-Chinese cuisine, which blends Indian spices with Chinese cooking techniques.
• Chicken  65 Lollipop is commonly found in Indian street food stalls, restaurants, and party menus due to its spicy, crispy, and juicy texture.
• Chicken  65 Lollipop especially popular in South Asian and Southeast Asian countries like India, Pakistan, Bangladesh, and Nepal

Ingredients :

For Chicken Marination:

• 10-12  Chicken  65 Lollipop pieces (drumettes)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon soy sauce
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon black pepper powder
• 1 tablespoon lemon juice
• Salt to taste

For Coating:

• 2 tablespoons all-purpose flour (maida)
• 2 tablespoons cornflour
• 1 egg (optional, for extra crispiness)
• Water (as needed to make a thick batter)

For Frying:

• Oil for deep frying

For Garnishing:

• Chopped coriander leaves
• Spring onions (optional)
• Lemon wedges

Instructions

Step 1: Preparing 

1.  We will need to take the drumettes and make a clean cut at the base of the bone. We will need to push the meat upwards to form a lollipop shape.
2. Now we need to wash and pat dry the pieces with a paper towel.

Step 2: Marinating 

1.  Now in a bowl,we will add ginger-garlic paste, soy sauce, red chili powder, turmeric, garam masala, black pepper, salt, and lemon juice.
2. Then we need to mix well, ensuring the  pieces are evenly coated.
3. Let it marinate for at least 30 minutes (or refrigerate for better flavor absorption).

Step 3: Preparing the Coating Batter

1. In a separate bowl,we will  mix all-purpose flour, cornflour, egg (if using), and a little water to make a thick batter.
2. Dip each marinated  lollipop into the batter, coating it evenly.

Step 4: Frying 

1. Heat oil in a deep pan over medium-high heat.
2. Once hot, we will carefully drop the  pieces into the oil and fry until golden brown and crispy (about 6-8 minutes).
3. Remove and place them on a paper towel to drain excess oil.

Step 5: Serving

1. Garnish with chopped coriander leaves and spring onions.
2. Serve hot with spicy  sauce or garlic dip.

Crispy & Crunchy: Always use cornflour and all-purpose flour in the batter.
Spice Control: Adjust chili powder and black pepper based on heat preference.
Juiciness: Don’t over-fry, or the meat will dry out.
Restaurant-Style Look: Wrap the bone part in foil for an elegant to