Chicken Lollipops. (Vansh A. Gupta/Siliconeer)

A twist on the traditional lollipops, this chicken preparation goes very well with drinks. Chef Sanjay Patel shows how you can make it at home.


For Marinating the Chicken Lollipops

  • 500 grams chicken lollipops – (12-14 pieces)
  • ½ tbsp. ginger (finely crushed)
  • ½ tbsp. garlic (finely crushed)
  • ½ tbsp. dark soy sauce
  • ¼ tsp. ground black pepper
  • ¼ tsp. salt (or to taste)

For the Chicken Lollipop Batter

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ⅓ cup water
  • salt to taste
  • ½ tbsp. ginger (finely crushed)
  • ½ tsp. ground black pepper
  • ½ tbsp. garlic (finely crushed)
  • 2 tbsp. red chili paste (or to taste)
  • 1 tbsp. oil

Other Ingredients

  • cooking oil for deep-frying the chicken lollipops
  • spring onion greens for garnish

Chicken Lollipops. (Vansh A. Gupta/Siliconeer)


Preheat oven at 450°F. In a mixing bowl stir together all ingredients except for chicken. Taste and adjust the seasoning according to your liking.

Marinate chicken pieces in the mixture and let it rest overnight in the refrigerator.

Remove the chicken from the marinade and brush with butter. Place the chicken on a rack in a roasting pan and bake it for about 30 minutes turning once in between or until the juices run clear when the chicken piece is pierced by a knife near the bone.

Serve with your favorite chutney and enjoy.