Chicken Lolipop

Chicken lollipop is an appetizer that is made from the two segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone, giving it the typical lolipop appearance.The meat is then marinated and drenched in a batter and deep fried. It is a popular item in Indian Chinese cuisine.

The most time consuming or difficult part in making chicken lolipop is prepping the chicken wings.
To do this first you have to Divide the chicken wing into 3 parts by slicing through the joints.
1. part closest to the chicken breast that resembles a small drumstick
2. The actual wing that has 2 thin bones running through it
3. The wing tip

Set aside the wingtip for other possible uses and work with the other 2 segments.
You need a sharp knife with a pointed tip - Start by Separating the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.Arrange the meat by inverting the inner part until a lollipop shape is formed.(This is the tough part)
Do the same procedure for each of the wing sections when you are working with the segment with two bones. you need to first detach the smaller bone and remove it off completely before proceeding to form the lolipop.It is not complicated once you start working on it - it is just time consuming and messy.


Ingredients:

1. Chicken wing segments - 10
2. Egg - 1
3. Soy sauce - 2 tbsp
4. Chilly powder - 1 tsp
5. vinegar - 1/2 tsp
6. Ginger garlic paste - 1/2 tsp
7. sugar - 1/2 tsp
8. All purpose flour - 1/2 cup
9. salt - 1/2 tsp
10. Oil - for deep frying

Method:
Make a marinade out of the beaten egg, soy sauce, chilly powder, ginger garlic paste, vinegar and sugar and mix it with the formed wings. Keep this aside for an hour to marinate.
Mix together the all purpose flour and salt to taste and spread it on a plate.
Heat oil to deep fry the wings.
Remove each wing segment from the marinade and drip it in the flour mixture and roll to coat lightly.
Shake off the excess flour and deep fry the wings until it is cooked.
Fry on medium flame for about 8-10 minutes.
Serve hot.

NOTE: There are several variations to this dish. Instead of dusting with all purpose flour you can make a batter of all purpose flour,gigner garlic paste, soysacue,chilly powder etc and dip the chicken in this batter and deep fry.
You can make a thick manchurian type gravy and toss the fried lolipops in it for a change.