Wednesday, July 23, 2008

Chicken Lollipop

Cut joints of chicken wings & scrape, push meat down to form a ball.
Coat with the dredging flour

Chicken Lollipops

10 pcs. chicken wings (upper portion of the wings)

1/2 tsp. salt
dash of pepper
oil for deep frying

Dredging mixture:
1/2 cup flour
1/4 cup cornstarch
1 tsp. garlic powder
dash of red chillis (optional)


Cut chicken at the joints. Pull skin and scrape the meat and push it down to the other end of the joint to form a ball. Set aside. Reserve the ther parts for soup or other purposes.
Marinate chicken with salt and pepper for half an hour Mix the dredging mixture. Combine the chicken and coating mixture. Let rest for half an hour. In deep pan, dip fry chicken over medium heat until golden brown. Serve hot with your fave dips

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