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)

Procedure

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

Chicken Balls

Ingredients:
1 oz butter
1 oz all purpose flour
1/4 pint milk
dash of salt & pepper
8 oz. cooked chicken, chopped
2. oz. pickle relish
1 egg
For coating:
2 oz. breadcrumbs

Procedure:
In low fire, mix butter, flour, milk, salt & pepper to make a thick sauce in a pan. Add the chicken, pickle relish, eggs and crumbs. Allow to cool.
Form into balls and coat in breadcrumbs. Fry in hot oil until crisp and slightly brown in color, about 1 minute. Drain well. Serve with catsup or hot sauce.