Crispy, juicy chicken lollipops tossed in a spicy, garlicky Schezwan sauce — the perfect appetizer for anyone who loves bold flavours! #FoodFusion #Dalda #HappyCookingToYou #Arraywah
Ingredients:
-Chicken drumsticks 1 kg
-Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Iodized Himalayan pink salt 1 tsp or to taste
-Chawal ka atta (Rice flour) 1 tbs
-Cornflour 4 tbs
-Maida (All-purpose flour) 3 tbs
-Anda (Egg) 1
-Soy sauce 2 tbs
-Kashmiri lal mirch (Kashmiri red chilli) Dried & soaked 2
-Sabut lal mirch (Red chillies) (Dried & soaked) 5-6
-Lehsan (Garlic) 5 cloves
-Adrak (Ginger) sliced 1-inch piece
-Water ¼ Cup
-Dalda cooking oil 2 tbs
-Pyaz (Onion) finely chopped 1 & ½ tbs
-Tomato ketchup ¼ cup
-Honey 1 tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Cornflour slurry ½ Cup (Mix 1 & ½ tbs cornflour in ½ Cup water)
-Dalda cooking oil (For deep frying) as required
Direction:
-Using a sharp knife, cut through the meat near the bone joint & push the meat down to form a lollipop shape. Repeat with the remaining pieces.
-In a bowl, add Kashmiri red chilli powder, black pepper powder, red chilli powder, pink salt, rice flour, cornflour, all-purpose flour, egg, soy sauce. Whisk well.
-Add chicken lollipops, mix well, cover & refrigerate for 30 minutes.
-In a blending jug, add Kashmiri red chilli, dried red chilli, garlic, ginger, & water. Blend well.
-In a wok, add oil & heat it.
-Add onion, fry on medium flame until translucent; add blended chilli paste, tomato ketchup, honey, crushed black pepper, pink salt, and mix well.
-Add cornflour slurry, mix well & cook on medium flame for 1-2 minutes.
-Schezwan sauce is ready; set aside.
-In a wok, add oil & heat it. (165 C-170 C)
-Add marinated chicken lollipops; fry on medium flame until golden & crispy.
-Add fried chicken lollipops in a Schezwan sauce & coat well.
-Serve with Schezwan sauce!
