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Lollipop chicken

Name: Lollipop chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4 as a starter or side
Cuisine: Chinese recipesIndian recipes
Ingredients: 12 chicken wings; 2 tbsp ginger-garlic paste (or 1 tbsp, finely chopped, of each); 2 medium eggs, lightly beaten; 1/2 tsp ground black pepper; 1 tbsp light soy sauce; Vegetable oil to deep-fry; Microcress or finely chopped spring onions to serve (optional); Sweet chilli sauce to serve; For the batter; 1 tbsp finely chopped ginger; 1 tbsp finely chopped garlic; 1 tbsp kashmiri chilli powder; 1 tsp finely chopped green chilli; 1/2 tsp ground black pepper; 1/2 tsp garam masala; 60g plain flour; 3 tbsp cornflour; Specialist kit; Probe thermometer

By: Fatt Pundit

Published: 10 Apr 25
Updated: 10 Apr 25

Lollipop chicken is an Indo-Chinese dish of deep-fried chicken wings. Here’s what makes this lollipop chicken recipe from London’s Fatt Pundit restaurant a winner…

Crowdpleasing starter: The huge popularity of this Indo-Chinese dish, often served as a starter, is obvious once you see it’s a spiced, battered chicken wing that’s deep-fried until crunchy and crisp.
Surprisingly simple: The process of turning a wing into a lollipop might sound tricky, but once you’ve done it you’ll see how easy it is.
Fusion flavours: Indo-Chinese cuisine involves a lot of battered and fried foods, often flavoured with Indian spices and/or soy sauce. Sauces are typically hot, sweet and salty, containing chilli and soy sauce. Lollipop chicken is a beloved example of Indo-Chinese cooking.

Loved this recipe? Try Fatt Pundit’s chilli paneer.

Medium
April 2025

Test kitchen approved

Serves 4 as a starter or side
Prep time 30 min, plus 30 min marinating. Cook time 20 min

Lollipop chicken is an Indo-Chinese dish of deep-fried chicken wings. Here’s what makes this lollipop chicken recipe from London’s Fatt Pundit restaurant a winner…

Crowdpleasing starter: The huge popularity of this Indo-Chinese dish, often served as a starter, is obvious once you see it’s a spiced, battered chicken wing that’s deep-fried until crunchy and crisp.
Surprisingly simple: The process of turning a wing into a lollipop might sound tricky, but once you’ve done it you’ll see how easy it is.
Fusion flavours: Indo-Chinese cuisine involves a lot of battered and fried foods, often flavoured with Indian spices and/or soy sauce. Sauces are typically hot, sweet and salty, containing chilli and soy sauce. Lollipop chicken is a beloved example of Indo-Chinese cooking.

Loved this recipe? Try Fatt Pundit’s chilli paneer.

Nutrition: per serving

Calories: 481kcals
Fat: 27g (6.6g saturated)
Protein: 34g
Carbohydrates: 24g (2.3g sugars)
Fibre: 1.7g
Salt: 1.5g

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Ingredients

12 chicken wings
2 tbsp ginger-garlic paste (or 1 tbsp, finely chopped, of each)
2 medium eggs, lightly beaten
1/2 tsp ground black pepper
1 tbsp light soy sauce
Vegetable oil to deep-fry
Microcress or finely chopped spring onions to serve (optional)
Sweet chilli sauce to serve

For the batter

1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 tbsp kashmiri chilli powder
1 tsp finely chopped green chilli
1/2 tsp ground black pepper
1/2 tsp garam masala
60g plain flour
3 tbsp cornflour

Specialist kit

Probe thermometer

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Begin by turning the chicken wings into lollipops. Take a wing – there will be 2 joints you need to cut through. The smallest piece – the wing tip – can be kept in the freezer for stock. The other two pieces are a flat and a drumette.
The flat piece has two bones inside – remove the thinner of the two by cutting into the wing between both bones and exposing the thinner one. Start scraping the meat away from the thinner bone until it’s bare and you can easily remove it. Continue scraping and pushing the meat around the larger bone, detaching it from one end and collecting it all at the other. Use your hands to form the meat into a rough ball shape. Repeat with the remaining flat pieces of wing.
The drumettes only have one bone inside them, so just cut the meat away from one end of the bone and start scraping and pushing the meat to the other end. Shape the meat into a ball, then repeat with the remaining drumettes. You should have 24 small pieces in total.

Add the ginger-garlic paste, eggs, ½ tsp pepper, soy sauce and a pinch of salt to a bowl and mix well. Add the lollipops, stir to coat, then leave to marinate in the fridge for 30 minutes.
Put all the batter ingredients in a large bowl along with a pinch of salt. Mix well, then add enough water to create a thick batter (it should have the consistency of double cream).
Fill a pan two thirds deep with oil and heat to 180°C (or use a deep-fat fryer). Working in batches, dip the chicken lollipops in the batter, then carefully lower them into the oil. Fry for 10 minutes, then drain on kitchen paper before serving immediately with the sweet chilli sauce for dipping, sprinkled with microcress or spring onions (if you like).

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 481kcals
Fat: 27g (6.6g saturated)
Protein: 34g
Carbohydrates: 24g (2.3g sugars)
Fibre: 1.7g
Salt: 1.5g

delicious. tips

Not to be confused with the former Southeast Asian region known as Indochina, Indo-Chinese food is a unique fusion of Indian and Chinese cooking techniques and flavours. It came about via Chinese immigrants who settled in Kolkata when it was under British rule (and known as Calcutta). Many started restaurants, with the Chinese chefs including the local vegetables and spices in their cooking. It quickly spread throughout the country and evolved into a sort of Indian version of the UK’s Chinese takeaways.