By Aditi Saraswat
November 27, 2025
Crispy, juicy and full of bursting flavour, chicken lollipops are an absolute party favourite. Coated in a spicy marinade and fried until crisp and golden, these lollipops make the perfect starter for house gatherings, game nights, or weekend munching.
12 chicken lollipops (drumettes) 2 tbsp ginger-garlic paste 2 tbsp red chilli sauce 1 tbsp soy sauce 2 tbsp tomato ketchup ½ cup cornflour ¼ cup rice flour/maida 1 egg 1 tsp red chilli powder ½ tsp black pepper Salt to taste Oil for deep frying
Clean the chicken lollipops thoroughly and pat them dry. Make small cuts near the bone so the marinade seeps in well.
In a mixing bowl, add ginger-garlic paste, red chilli sauce, soy sauce, ketchup, red chilli powder, pepper and salt. Mix nicely and coat every piece evenly.
Now, add cornflour, rice flour and egg to the already marinated chicken. Mix until you get a thick, sticking batter. Keep resting for about 20–30 minutes.
In a deep kadhai, heat oil on medium flame. Once it is hot enough, gently slide the marinated chicken lollipops, but without overcrowding the pan.
Fry the lollipop on medium flame, turning occasionally, until they appear deep golden, crisp from the outside and juicy inside.
Drain on paper tissue. Serve sizzling hot chicken lollipops with schezwan chutney or chilli garlic dip, some lemon wedges and onion rings on the side.