Chicken Lollipop with Gravy (Restaurant Style)

introduction

Chicken Lollipop with Gravy (Restaurant Style) is a tasty starter from Indo-Chinese food. It has crisp fried chicken lollipops coated with a glossy, spicy gravy. The dish is great for parties and family meals. If you like spicy starters, try this five-star chicken lollipops recipe for more ideas.

why make this recipe

• It tastes like a restaurant dish at home.
• It is crunchy outside and juicy inside.
• The gravy adds extra flavor and keeps the chicken moist.
• It is quick to make with simple ingredients.

how to make Chicken Lollipop with Gravy (Restaurant Style)

Follow these steps in order. Work in two parts: fry the lollipops, then make the gravy and combine.

• Step 1: Fry the Chicken

  1. Clean and pat dry the chicken lollipops.
  2. In a bowl mix 1 tsp ginger-garlic paste, 1 tbsp soy sauce, 1 tbsp chilli sauce, 1 tsp black pepper powder, Salt to taste, 1 egg, 2 tbsp cornflour and 2 tbsp maida.
  3. Add the lollipops to the mix and coat them well. Rest for 20–30 minutes.
  4. Heat oil for deep frying. Fry on medium heat till golden, crispy, and cooked through. Keep aside.

• Step 2: Prepare the Gravy

  1. Heat 2 tbsp oil in a wok.
  2. Add 1 tbsp finely chopped garlic, 1 tbsp chopped ginger, and 2 chopped green chillies. Sauté till they smell good.
  3. Add 1 small finely chopped onion. Stir-fry till slightly soft.
  4. Add 2 tbsp tomato ketchup, 1 tbsp chilli sauce (for gravy), 1 tbsp soy sauce (for gravy), 1 tsp vinegar, and 1/2 tsp black pepper (for gravy). Mix well.
  5. Pour in the cornflour slurry made with 1 tbsp cornflour + 1/2 cup water. Cook till the gravy thickens and looks glossy. Adjust salt carefully.

• Step 3: Final Toss

  1. Add the fried chicken lollipops to the gravy.
  2. Toss gently so they are well coated.
  3. Garnish with spring onions before serving.

For a lighter cooked idea and different flavors, you can also check a baked option like the baked Caesar chicken for inspiration.

Ingredients :

• 10–12 chicken lollipops
• 1 tsp ginger-garlic paste
• 1 tbsp soy sauce
• 1 tbsp chilli sauce
• 1 tsp black pepper powder
• 1 egg
• 2 tbsp cornflour
• 2 tbsp maida
• Salt to taste
• Oil for deep frying
• 2 tbsp oil (for gravy)
• 1 tbsp finely chopped garlic
• 1 tbsp chopped ginger
• 2 green chillies, chopped
• 1 small onion, finely chopped
• 2 tbsp tomato ketchup
• 1 tbsp chilli sauce (for gravy)
• 1 tbsp soy sauce (for gravy)
• 1 tsp vinegar
• 1/2 tsp black pepper (for gravy)
• 1 tbsp cornflour + 1/2 cup water (slurry)
• Salt (adjust carefully)
• Spring onions for garnish

Directions :

1. Fry the Chicken: Clean and pat dry the chicken lollipops. Marinate with ginger-garlic paste, soy sauce, chilli sauce, pepper, salt, egg, cornflour, and maida. Rest for 20–30 minutes. Deep fry on medium heat till golden, crispy, and fully cooked. Keep aside.
2. Prepare the Gravy: Heat oil in a wok. Add garlic, ginger, and green chillies. Sauté till aromatic. Add chopped onion and stir-fry till slightly translucent. Add ketchup, chilli sauce, soy sauce, vinegar, and pepper. Mix well. Pour in cornflour slurry and cook till the gravy thickens and turns glossy.
3. Final Toss: Add fried chicken lollipops to the gravy. Toss gently so the lollipops are well coated. Garnish with spring onions.

how to serve Chicken Lollipop with Gravy (Restaurant Style)

• Serve hot on a plate or platter.
• Place lollipops on a bed of the gravy or pour gravy over them.
• Garnish with chopped spring onions.
• Serve with fried rice, noodles, or simple steamed rice for a meal.

how to store Chicken Lollipop with Gravy (Restaurant Style)

• Cool to room temperature before storing.
• Keep in an airtight container in the fridge for up to 2 days.
• Reheat in an oven or on low heat in a pan so the gravy stays glossy.
• Do not keep fried lollipops in the gravy for too long; they may soften. Store sauce and lollipops separately if you plan to keep them longer.

tips to make Chicken Lollipop with Gravy (Restaurant Style)

• Pat the chicken dry before marinating to get a crisp crust.
• Do not overcrowd the fryer; fry in batches.
• Use medium heat so the inside cooks without burning the outside.
• Make the cornflour slurry smooth to avoid lumps in the gravy.
• Taste the gravy and adjust salt and vinegar slowly.

variation (if any)

• Make it less spicy by reducing chilli sauce and green chillies.
• Add bell peppers to the gravy for more color and crunch.
• Use a light batter instead of dry coating for a different crisp texture.
• For a tangy twist add a little plum sauce or orange juice.

FAQs

Q: Can I bake the lollipops instead of deep frying?
A: Yes. Bake at 200°C (400°F) for 20–25 minutes till golden, turning once. Then toss in the gravy.

Q: Can I make the gravy vegetarian for a mixed platter?
A: Yes. Make the same gravy and toss with fried paneer or crispy tofu instead of chicken.

Q: How do I keep the lollipops crisp after coating with gravy?
A: Toss them gently and serve immediately. For serving later, keep fried lollipops and gravy separate and combine before serving.

Q: Can I prepare this ahead for a party?
A: Fry the lollipops ahead and keep them warm. Make the gravy just before serving and toss together.

Conclusion

This simple method gives you restaurant-style Chicken Lollipop with Gravy at home in easy steps. For another clear and tested restaurant-style recipe you can follow, see Restaurant Style Chicken Lollipop at Home (Quick + Easy ).

Chicken Lollipop with Gravy

A crispy and juicy starter from Indo-Chinese cuisine, these chicken lollipops are coated in a glossy, spicy gravy, perfect for parties or family meals.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Appetizer, Starter

Cuisine: Indo-Chinese

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Chicken

• 10-12 pieces chicken lollipops
• 1 tsp ginger-garlic paste
• 1 tbsp soy sauce
• 1 tbsp chilli sauce
• 1 tsp black pepper powder
• 1 ea egg
• 2 tbsp cornflour
• 2 tbsp maida All-purpose flour
• to taste Salt
• for frying oil Oil For deep frying

For the Gravy

• 2 tbsp oil For gravy
• 1 tbsp finely chopped garlic
• 1 tbsp chopped ginger
• 2 ea green chillies, chopped
• 1 small onion, finely chopped
• 2 tbsp tomato ketchup
• 1 tbsp chilli sauce For gravy
• 1 tbsp soy sauce For gravy
• 1 tsp vinegar
• 1/2 tsp black pepper For gravy
• 1 tbsp cornflour
• 1/2 cup water For cornflour slurry
• to taste Salt Adjust carefully
• to garnish Spring onions

Method

 

Fry the Chicken

1. Clean and pat dry the chicken lollipops.
2. In a bowl, mix ginger-garlic paste, soy sauce, chilli sauce, black pepper, salt, egg, cornflour, and maida.
3. Add the lollipops to the mix and coat them well. Rest for 20-30 minutes.
4. Heat oil for deep frying. Fry on medium heat till golden, crispy, and cooked through. Keep aside.

Prepare the Gravy

1. Heat oil in a wok.
2. Add garlic, ginger, and green chillies. Sauté till fragrant.
3. Add chopped onion and stir-fry till slightly soft.
4. Add tomato ketchup, chilli sauce, soy sauce, vinegar, and black pepper. Mix well.
5. Pour in the cornflour slurry. Cook till the gravy thickens and looks glossy. Adjust salt.

Final Toss

1. Add the fried chicken lollipops to the gravy.
2. Toss gently so they are well coated.
3. Garnish with spring onions before serving.

Notes

Pat chicken dry before marination for a crispier crust. Fry in batches to avoid overcrowding. Adjust salt and vinegar in gravy carefully.