By Smriti Dey
November 24, 2025
Chicken lollipop remains a favourite because it combines familiar spices with the distinct Indo-Chinese punch that people grew up eating at old-school restaurants. The drumstick shape makes it easy to hold while eating, and the crunchy texture gives it a nice bite when paired with a spicy sauce.
12 chicken lollipops 1 teaspoon ginger paste 1 teaspoon garlic paste ½ teaspoon red chilli powder ½ teaspoon black pepper 1 teaspoon soy sauce ½ teaspoon vinegar ¼ teaspoon salt 1 tablespoon cornflour 1 tablespoon flour Oil, for frying Salt, to taste
In a bowl, combine the ginger-garlic paste, red chilli powder, black pepper, soy sauce, vinegar and salt to make a marinade.
Add the chicken lollipops to the mixture and let it sit for 20 minutes.
Mix in the cornflour and flour to make a smooth coating.
Heat the oil over medium heat and fry the pieces until they are crispy and cooked all the way through.
Drain on paper towels before serving hot alongside schezwan sauce.