Chicken lollipop is the frenched, fried chicken wing that turns up at nearly every Filipino birthday party, with the meat pushed to one end so the bone becomes a handle.
1 hour · Serves 6
Ingredients for Chicken Lollipop
1 kg chicken wings (about 12), separated at the joints
2 tablespoons soy sauce
1 tablespoon calamansi juice
4 cloves garlic, minced
1/2 teaspoon ground black pepper
1 teaspoon salt
1 egg
1/2 cup all-purpose flour
1/2 cup cornstarch
3 cups cooking oil, for deep-frying
Sweet chili sauce or banana ketchup, for dipping
How to cook Chicken Lollipop
1.Shape the lollipops: on each drumette, cut around the narrow end of the bone to release the skin and tendons, then push the meat down to the thick end to form a ball. For the two-bone wingette, cut around one end, pull out the thinner bone and push the meat down the remaining bone the same way. Save the wing tips for stock.
2.Mix the soy sauce, calamansi juice, garlic, pepper and half of the salt in a bowl. Add the chicken, turn to coat, cover and marinate in the refrigerator for 30 minutes.
3.Beat the egg into the marinated chicken. Combine the flour, cornstarch and remaining salt in a shallow dish, then dredge each piece, pressing the coating onto the meat and leaving the bone clean.
4.Heat the oil in a deep pan to 170°C. Fry the chicken in batches for 8 to 10 minutes, turning once, until deep golden and cooked through; the thickest piece should reach 74°C or show no pink at the bone.
5.Drain on a rack or paper towels. Serve hot with sweet chili sauce or banana ketchup.
