CHICKEN LOLLIPOP—DRUMS OF HEAVEN

Chicken Lollipops - succulent and flavorful chicken drumettes, expertly marinated and coated with a crispy, golden crust. These juicy morsels are infused with aromatic spices and herbs, delivering an explosion of taste with every bite.

• 500 grams (6 whole wings) Real Good Chicken Wings

• 1 teaspoon soy sauce (6 grams)

• 1 teaspoon green chili sauce (6 grams)

• 1 1/2 tablespoons red chili sauce (15 grams)

• 4 grams salt

• 1/4 teaspoon MSG (Ajinomoto)

• 1/2 teaspoon ground black pepper

• 2 grams ginger

• 2 grams garlic

• 1 tablespoon egg whites

• 4 tablespoons plain flour (maida)

• 2 tablespoons cornstarch

• Vegetable oil for deep frying

• In a mixing bowl, combine soy sauce, green chili sauce, red chili sauce, salt, MSG, black pepper, ginger, garlic, and egg whites.

• Add the Real Good Chicken Wings to the marinade, massaging them well. Allow them to marinate for 20 minutes.

• Heat vegetable oil in a kadai or wok until it reaches a high temperature (200ºC).

• Just before frying, add plain flour and cornstarch to the marinated chicken, creating a dry batter. Avoid adding too much liquid, as it may affect the crispiness of the lollipops.

• Carefully add the marinated chicken lollipops to the hot oil, ensuring not to overcrowd the pan. If necessary, fry in batches. The oil temperature will decrease to around 150ºC, which is ideal for cooking the chicken thoroughly without excessive browning.

• Fry the chicken until it is golden brown and cooked through. Use a slotted spoon to transfer the lollipops to a basket lined with paper towels to drain excess oil.

• Garnish with spring onions and serve.