By Moumita Paul
Wash and clean the lollipop’s pieces, drain it well, keep it in a mixing bowl.
Marinade with 1 tsp ginger -2 tsp garlic paste, 3/4 tsp red chilli sauce, 1 tsp soya sauce, 1.5 tsp chilli powder, 1 tsp black pepper, 2 tsp tomato ketchup, 1/4 salt, and 1/2 tsp vinegar, mix it well. Cover it & leave it for at least 1 hr.
Once the marination is ready, take another mixing bowl, add 6 tbsp all-purpose flour or plain maida, 1 tbsp cornflour, 1/4 tsp salt, 1 tsp Kashmiri red chilli powder, mix it well.
Start adding water(about 1/2 cup) to the flour mixture and mix it gently. Add the water into a few batches to get a smooth creamy batter.
Once the batter is done, add a pinch of red food colour, mix it nicely. Not mandatory only used to bring the restaurant like looks.
Add the marinated chicken into the batter, mix it thoroughly. Keep it aside.
Heat a deep fry pan on medium flame, for deep frying add a generous amount of refined or white oil. Let the oil gets hot.
Once the oil gets hot, take out the chicken from the batter, first remove the excess batter, and then put it into the oil. Fry it into low to medium flame.
Thoroughly fry the lollipops from all sides until it gets golden brown in colour. Remove it from the pan.
Chicken lollipops are ready, with any hot & spicy chilli garlic dip as momo chutney or schezwan sauce.