Chicken lollipop

Chicken lollipop is an hors d'oeuvre popular in Indian cuisine, Chinese cuisine and Filipino cuisine. It is made from the 'wing' part of the chicken which is cut into two segments, and then frenched, creating a lollipop-like appearance. The meat is then marinated, often in a mixture of soy sauce, chili sauce, and spices, before being deep-fried or baked.

History

The exact origins of the chicken lollipop are unclear, but it is widely believed to have been first prepared in India. It is a staple of Indian Chinese cuisine, a fusion cuisine developed by the small Chinese community in Kolkata. Today, it is popular in many parts of the world, particularly in areas with a significant Indian or Chinese diaspora.

Preparation

The first step in preparing a chicken lollipop is to cut the wing into two segments, the 'drumette' and the 'wingette'. The meat is then pushed down to one end of the bone, creating a lollipop-like shape. This process is known as 'frenching'.

The meat is then marinated. The marinade typically includes soy sauce, chili sauce, and a variety of spices, although the exact ingredients can vary. Some recipes also include ingredients like vinegar, garlic, and ginger.

Once the meat has been marinated, it is deep-fried or baked until it is crispy and golden brown. It is often served with a dipping sauce, such as Szechuan sauce or sweet and sour sauce.

Variations

There are many variations of the chicken lollipop. In the Philippines, for example, it is often made with a sweet and spicy glaze. In China, it is sometimes served with a side of Sichuan pepper for an extra kick.

See also

• List of hors d'oeuvre
• Indian Chinese cuisine
• Frenched (cooking)

This Chinese cuisine related article is a stub. You can help WikiMD by expanding it.

This Filipino cuisine related article is a stub. You can help WikiMD by expanding it.