Schezwan Style Chicken Lollipop (savouryandsweetfood)

10 – 15 chicken lollipops (done by scraping meat from the top to the thick end of the bone to look like a lollipop)

Schezwan Sauce

2 T oil
20 cloves garlic, finely chopped
1″ piece ginger finely chopped
3 Tred chilli paste
1/2 t white pepper powder
salt to taste
1/4 t soya sauce
2 t chilli sauce
1/2 t sugar
1 t vinegar

Heat up a non stick pan. When pan is hot add the oil. Add in garlic and ginger. Saute very well till it is nice and brown till the rawness of the garlic is gone. Add the red chili paste adjusting the amount depending upon the level of spiciness you want. Sauté for sometime till the oil separates. Add in salt and pepper. Saute very well. Add in soya sauce and chili sauce. Til now you wouldn’t have got the saucy look to the sauce. So at this stage add a few T water til you get that perfect sauce like consistency. Add sugar and vinegar.

Marinade

4 T flour
2 T cornstarch
2 T red chili powder or red chili paste
2 T ginger garlic paste
2 eggs
1/2 t cumin powder
1/2 t garam masala
1 ts coriander powder
Juice of 1 lime or to taste
3 green chilies, finely chopped
1 t soya sauce
1/4 t red food color (opt)
salt to taste

In a bowl, whisk together all the ingredients. Add a few extra drops of water if the batter is very thick. Add the chicken pieces and mix to coat well. Let it marinate, covered in the fridge for 3 – 4 hours. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time. Fry for 3 – 4 min turning the pieces occasionally. If you fry it further, the color of the coating will change from red to brown, if you used food color. Keep this aside. Finally mix the fried chicken pieces in the Schezwan sauce. Note: For presentation, the bone end of the lollipop can be wrapped with a bit of tin foil.

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