Chicken Lollipops

Chicken wings marinated in a spicy marinade and cooked in oil till crisp

Ingredients

• 10-12 nos- Whole chicken wings
• 2 tblspn- Fresh garlic paste
• 2 tblspn- Fresh ginger paste
• 2 tblspn- Red chile paste
• 1 tblspn- Light soy sauce
• 1/2 tblspn -White vinegar
• 1/2 teaspoon- White pepper powder
• Salt
• 1/4 cup- Maida (refined flour)
• 3/4 cup Cornstarch
• 2- Eggs
• Vegetable oil

Method

• Place the chicken lollipops in a deep bowl. Add the garlic paste, ginger paste, 1 teaspoon red chile paste, soy sauce, vinegar, pepper powder and salt. Stir well so that all the wings are well coated with the marinade. Cover the bowl with cling film and keep it in the refrigerator to marinate for 2 hours.
• Combine refined flour, cornstarch, eggs, 6 tablespoons (90 ml) oil and the remaining red chile paste in a bowl and whisk thoroughly with a wire whisk. Add 1 tablespoon (15 ml) water and whisk again to make a thick batter of pouring consistency. Rest the batter for 15-20 minutes.
• Place a wok on high heat and pour in 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, reduce heat to medium, dip the marinated wings in the batter and gently slide into the hot oil, a few at a time. Cook the chicken wings, turning them over frequently with a slotted spoon, for 3-4 minutes, or until crisp and golden brown. Drain with a slotted spoon and place on an absorbent paper..
• Serve hot with Sichuan sauce .