This post is dedicated to my darling brother, Anthony Jude Remedios as today happens to his birthday. ❤️ 09/08/2021
• 1 kg – Chicken drumettes
• Oil for deep-frying
• 3/4th cup – All-purpose flour
• ½ cup – Cornflour
• 1 tbsp – Kashmiri red chilli powder
• 1 tsp – Paprika powder
• ½ tbsp – Cumin powder
• 1 tsp – Black pepper powder
• 1 tsp – Coriander powder
• 1/8th tsp – Red food coloring (optional)
• 2 tbsps – 1” piece Ginger + 6 cloves Garlic + 3 Green Chilli + 5 sprigs Coriander Leaves (finely chop all ingredients in an electric chopper to get this product)
• 1 cup of Water or 2 nos – whole Eggs
• Salt to taste
• Add all the batter/marinade ingredients to a bowl and whisk until fully combined, thick, smooth, and lump free. Set aside.
• For the drumettes, cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drumette becomes a lollipop. You can also use a knife to scrape the meat from its bone. Discard the wingtip.
• Place the prepared chicken lollipops in the batter/marinade. Combine and coat the lollipops well.
• Cover the bowl with a cling-film wrap and marinade in the refrigerator for atleast an hour.
• In a medium-sized pot, pour enough oil for deep frying the chicken. Once hot, carefully release the battered chicken lollipops with meat at the bottom and the bone on top (approx. 4 – 5 at a time). Fry the chicken for 5 minutes or until the chicken is fully cooked.
• Remove and drain on parchment paper to blot out any excess oil and serve hot and with homemade Schezwan sauce.
• If you are using eggs instead of water, add ¼ cup of rice flour in the batter.
• You can fry and store them couple of hours ahead of your function and when ready to store, heat the oil and flash fry the lollipops for the second time for just a minute or two