Thursday, August 18, 2011

Crispy lollipop

  Perfect appetizer for any party and super simple. My daughter just loves this.

Print this recipe
  • 1/2 kg chicken lollipop
  • 2 tsp ginger garlic paste
  • 2 tsp red chilli powder
  • 1/4 tsp red color (optional)
  • 1 tsp turmeric powder
  • 1 egg
  • 3 tbsp coriander leaves (chopped)
  • 8 tbsp cornflour
  • salt to taste
  • oil to deep fry


  1. In a bowl mix in ginger garlic paste, red chilli powder, egg, red color, coriander leaves, salt,turmeric powder and cornflour. Mix till well combined. 
  2. Now add the chicken lollipop and mix till the chicken is well coated.
  3. Keep aside for 2 hours.
  4. Heat oil in a pan , when hot fry the chicken pieces till well cooked and it looks golden brown and crisp.
  5. Remove from oil and place on absorbent paper to remove excess oil.
  6. Serve as appetizer with tomato sauce. 


  1. Chicken lallipop looks so inviting and tempting...

  2. They look so good...I'm making some this evening!

  3. Looks too good.. nice presentation and clicks..

  4. all time fav...looks so delicious..thanks for sharing...

  5. lovely chicken lollipop very inviting....glad to follow visit my blog when u get time..

  6. Thats so tempting,luks yummy...

  7. Some really tempting recipes here.......glad to discover your blog. Thanks for leaving a comment and following my blog. Glad to follow you too.

  8. Perfectly made...looks very delicious and tempting..

  9. Lollipop is so delectable, you have a ridiculous space. Inviting pics dear.

  10. it really looks so tempting!!!

  11. Hi, I want to make crispy lollipops. But somehow my chicken did not turn crispy even after frying it for a long time and making it golden brown. I had added 2 tbsp cornflour, 2 tsp maida(all purpose flour) and 1 egg for 500gms of lollipops. Please advise.

  12. Not sure anyone answered your question but per my experience either the oil is not heated to a proper temperate when you drop in the lollipop in it or you're frying it in a low fire. (medium flame to cook the meat and high to make the outer part crispy :))

    The key thing to make anything crispy is preheating the oil to perfect temperature. Since I do not use Thermometer, I just ball park it by hovering my hand at a distance (but I would not suggest that unless you're really careful), on the other hand you can sprinkle couple of drops of cold water (again from a distance to be safe), if it splatter immediately the water drop touches the oil then you're good to go. Also, keep in mind that if the heated oil release smoke means that oil is over heated, in that case turnoff the fire and add some more cold oil to it or if you're careful enough then drop lot of lollipops to it when the fire is off to bring the temperature to normal and then in a 30seconds turn the fire back on to medium to high depending on the size of the lollipops. if they too big, keep it medium for a minute to cook the meat perfectly and then raise the fire to high to make crispy from outside and juicy from inside. Another aspect of this is keeping the chicken on the room temperature for at least half an hour.

  13. I don't think anyone answered your question but let me give you some advice from my experience.
    Whenever you deep fry something, to get the very crispy result you must follow some important cooking rules. Which is preheating the oil to a perfect temperature. But I can not tell you right temperature because neither I am a professional chef nor I use thermometer in my cooking except for baking the Turkey for Thanksgiving. :) But I do ball park by hovering my hand over the oil from a safe distance and feel the temperature. Other times, I just sprinkle a few cold water drops in the oil, and see if it splatters immediately when the water drop touches the oil. If it does then the oil is ready otherwise wait and repeat my test in few minutes.

    Keep in mind that if the oil is releasing smoke then that oil is over heated. In this case I turn off the fire and either wait for few minutes or add some cold oil to it to bring it to right temperature. Please take your judgement in this case. On the other hand, sometimes I carefully drop in lot of lollipops at once but one by one (hope you know what I mean) when the fire is off to bring the oil temperature to normal. I judge it when the splattering reduces and all that noise cools down. As the splattering noise reduces, I turn heat back on to medium to high depending on the size of the lollipops. If they are large the I keep it on medium fire for a minute or two to cook the meat and then raise to high temperature to make it crispy from the outside.

    Also, keep in mind that even you keep the fire to high but your gas burner is too small then you have no choice than frying one by one lollipop to get the right results. Again the culinary is an art and you have to master it by patience and experiments just like you master any music instrument for an example. I have dealt with all these issues and had gone with all the puzzles and questions you have. I have also blamed the people who were posting the recipes as well because it did not turned out to meet my taste. But soon I realized that it was my fault not preparing myself to do whatever I wanted to do to achieve the right result that I wanted. :)

    My apologies for writing too much on this but hope it helps you as well as others. HAPPY COOKING AND MERRY CHRISTMAS TO EVERYONE!

    1. Hi Vincy
      Thank you very much...I had forgotten to reply back to the question...but i have to say that I am glad I did not...coz believe me I would have never in many many years been able to give such an accurate explanation...really hats off to you.....great going and thank you again :)
      love cherie


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