Learn how to make the best restaurant-style chicken lollipops at home. Quick to make and seasoned perfectly, they make a fun appetizer or part of an entree.
Whisk together the garlic, ketchup, soy sauce, vinegar, salt, paprika, ginger, pepper, and chili powder in a bowl. In another small bowl, combine together flour, cornstarch, and beaten egg.
Prepare the wings by cutting the meat towards the other end and forming the chicken lollipop.
Toss the chicken lollipops in the spice mixture and coat evenly.
Pour the mixture onto the chicken and mix well until it coats the meat well.
Heat oil in a medium pot and cook the chicken in batches. Fry them for 3-4 minutes, or until golden brown.
Video
Notes
How to "French" chicken wings: To "French" chicken wings, cut at the base of the chicken wing using a sharp knife. Clean the bone, remove the white tendons, and push to collect the meat at the other end to create the lollipop appearance.TO STORE: Refrigerate leftovers in an airtight container for 3-5 days. TO FREEZE: Place the chicken on a tray, and once frozen, transfer them to ziplock bags for three months.TO REHEAT: Warm the chicken in the oven at 375°F for 10-12 minutes to reheat them.