Chicken lollipop is an hors d'œuvre or appetizer dish but in the Philippines, it considered as main dish that is made from the middle (and sometimes inner) segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a batter and deep fried.
Good for serving: 4 - 5 persons
Ingredients:
12 pcs chicken wings
2 eggs, lightly beaten
1/4 cup calamansi or lemon juice
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp ground pepper
2 cups bread crumbs
cooking oil for deep frying
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Cooking Instruction:
Remove and discard the chicken wing tips. Separate the middle and lower wing segments. Remove the smaller bones from the middle wing segment, leaving only one large bone to serve as “lollipop” stick.
Use a knife to push the meat (incluing skin) to the top of each bone.
Season the chicken lollipops with calamasi juice, salt and pepper and let it stand for at least 15 minutes.
Crack the eggs and transfer to a bowl then whisk.
Gradually add-in the all-purpose flour while whisking until a batter is formed.
Dip the chicken lollipop on the batter then to the breadcrumbs.
Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown about 8 to 10 minutes.
Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.
