Forget everything you think you know about chicken lollipops. This isn't your average, run-of-the-mill appetizer. We're diving deep into the crispy, succulent world of authentically-flavored fried chicken lollipops, crafted with a secret recipe passed down through generations of Chinese chefs. Imagine juicy, tender chicken drumettes transformed into irresistible golden-brown delights, boasting a perfectly crunchy exterior that gives way to a burst of flavor. Get ready for a taste explosion that will leave you craving more.
This recipe isn't just about frying chicken; it's about mastering the art of achieving that perfect balance of crispiness and tenderness, and infusing your chicken with a complex tapestry of savory and subtly sweet notes. From the precise marinade to the expert frying technique, every step is crucial in creating these extraordinary lollipops. Ready to embark on this culinary adventure? Let's dive into the step-by-step process and unlock the secrets to making the best fried chicken lollipops you've ever tasted.
Tools Needed
- knife
- bowl
- frying pan
Ingredients
- chicken wings
- marinade ingredients
- flour
- cornstarch
- baking powder
- water
- oil: 12 ounces
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinade
- Cut chicken wings at the joints into three pieces. (A 6-minute video lesson on faster cutting techniques is available in the description)
- Prepare the marinade (ingredients listed on madewithloud.com). Massage the marinade into the wings for 2-3 minutes.
Step 2. Create the Batter and Coat the Wings
- Combine flour, cornstarch, baking powder. Gradually add water until you reach a viscous consistency.
- Coat each marinated wing with the batter.
Step 3. Double Fry for Ultimate Crispiness
- Heat oil to 370°F (190°C). Gently fry wings in batches for 5-7 minutes, until light golden brown.
- Heat oil to 400°F (200°C). Fry wings for 30 seconds to 1 minute, until internal temperature reaches 160°F (due to carryover cooking).
Step 4. Serve and Enjoy!
- Plate and serve!
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Disconnecting the drum bone and removing the flat, thinner bone allows for faster frying and more tender chicken.
- The muscles contract during frying, creating the lollipop shape.
- Don't overcrowd the pan when frying.
- Double frying (first at lower temperature, then higher) maximizes crispiness.
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken thighs instead of drumettes?
Yes, bone-in chicken thighs work well too. Just adjust cooking time as needed, as they may take slightly longer to cook through.
2. How do I keep the chicken lollipops crispy after they're cooked?
Serve immediately for maximum crispiness. If you need to keep them warm, place them on a wire rack to allow air circulation and prevent them from becoming soggy.
3. What can I substitute for the cornstarch?
Potato starch or arrowroot powder can be used as substitutes for cornstarch, but the results may vary slightly in terms of texture.
With these crispy fried chicken lollipops, you've unlocked a culinary secret passed down through generations. From appetizer to main course, these flavorful delights are sure to impress your family and friends. Now go forth and conquer the world of crispy, juicy chicken perfection!