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Delicious Chicken Lollipop with Gravy served in a restaurant style

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
Cook Time 20 minutes
Total Time 50 minutes
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.