Go Back

Chicken Lollipops

Chicken lollipops are messy, finger-licking snacks made by shaping drumettes into lollipop forms, then coating and frying them until crispy. Coated in a spicy, sticky glaze, they have a crunchy exterior and juicy interior, perfect for casual gatherings. The dish emphasizes tactile eating and bold flavors, inviting everyone to dig in with their hands.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces chicken drumettes preferably plump and meaty
  • 1 cup all-purpose flour or rice flour for gluten-free
  • 1/2 cup cornstarch for crispiness
  • 2 eggs beaten
  • 2 tbsp soy sauce or coconut aminos for low sodium
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 tbsp chili paste or sriracha to taste
  • 1 cup panko breadcrumbs for crunch
  • 1/4 cup honey for glaze
  • 1 tbsp soy sauce for glaze
  • 1 tbsp sriracha adjust spicy level
  • vegetable or canola oil for frying oil enough for deep frying
  • 2 green onions scallions chopped, for garnish
  • 2 tsp sesame seeds toasted sesame seeds for garnish

Equipment

  • Paring knife
  • Deep-fry thermometer
  • Large heavy-bottomed pan or wok
  • Slotted spoon or spider

Method
 

  1. Use a paring knife to carefully shape each chicken drumette into a lollipop form, pushing the meat down towards the base and twisting the tip for a lollipop look.
  2. Mix soy sauce, minced garlic, grated ginger, and chili paste to create a flavorful marinade. Toss the shaped chicken in the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes.
  3. In a bowl, combine flour, cornstarch, and a pinch of salt. In a separate bowl, beat the eggs. Set both aside.
  4. Heat vegetable or canola oil in a large pan or wok to 180°C (350°F). Use a thermometer to check the temperature for perfect frying.
  5. Remove chicken from marinade and dip each piece into the beaten eggs, then dredge in the flour mixture, pressing gently so the coating adheres well.
  6. Carefully lower the coated chicken pieces into the hot oil in small batches. Fry for about 8-10 minutes until golden brown and crispy, turning occasionally for even frying.
  7. Use a slotted spoon or spider to remove the fried chicken from oil, letting excess oil drip off, then place on paper towels to drain and rest for 2 minutes.
  8. While the chicken is frying, simmer honey, soy sauce, and sriracha in a small pan for 2-3 minutes until slightly thickened and fragrant.
  9. Toss the fried chicken lollipops in the warm glaze until evenly coated, then transfer to a serving platter.
  10. Garnish with chopped scallions and toasted sesame seeds. Serve immediately for maximum crunch and flavor.

Notes

Chilling the shaped chicken before frying helps maintain the shape and improves coating adhesion. Adjust the spice level in the glaze by adding more or less sriracha. For a healthier version, try air frying instead of deep frying.