Imported from Instagram

Lollipop Chicken

Name: Lollipop Chicken
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 6 chicken legs (Reserve the bones after deboning); salt (To taste, for the chicken and boiling liquid); 3 cup water (For boiling the chicken); 8 black peppercorns; 1 bay leaf (Small); 1 tbsp cumin seeds; 1 black cardamom; 2 cloves; 1 cinnamon stick (Small); 5.5 garlic cloves (Use 5–6 cloves); 1 inch ginger; 0.5 cup all-purpose flour (For the wet batter); 1 tsp cornstarch (For the wet batter); salt (To taste, for the wet batter); 1 tsp black pepper (For the wet batter); 1 tbsp garlic powder (For the wet batter); 0.5 cup water (To make the slurry); panko breadcrumbs (For the dry batter; amount as needed to coat the lollipops); 4 russet potatoes (Peel and cut into halves); 1 cup mozzarella cheese (For the chicken-potato mixture); salt (To taste, for boiling the potatoes and seasoning the mixture); 1 tsp black pepper (For the chicken-potato mixture); 1 tbsp garlic powder (For the chicken-potato mixture); 1 tsp cornstarch (For the chicken-potato mixture); oil (For deep frying)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Tender boiled chicken is chopped, combined with mashed potatoes and mozzarella, shaped around the reserved leg bones, then coated in seasoned batter and panko breadcrumbs. The lollipops are fried until golden brown and crisp.

6 servings85 minSouth Asian

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Ingredients

6 chicken legs (Reserve the bones after deboning)
salt (To taste, for the chicken and boiling liquid)
3 cup water (For boiling the chicken)
8 black peppercorns
1 bay leaf (Small)
1 tbsp cumin seeds
1 black cardamom
2 cloves
1 cinnamon stick (Small)
5.5 garlic cloves (Use 5–6 cloves)
1 inch ginger
0.5 cup all-purpose flour (For the wet batter)
1 tsp cornstarch (For the wet batter)
salt (To taste, for the wet batter)
1 tsp black pepper (For the wet batter)
1 tbsp garlic powder (For the wet batter)
0.5 cup water (To make the slurry)
panko breadcrumbs (For the dry batter; amount as needed to coat the lollipops)
4 russet potatoes (Peel and cut into halves)
1 cup mozzarella cheese (For the chicken-potato mixture)
salt (To taste, for boiling the potatoes and seasoning the mixture)
1 tsp black pepper (For the chicken-potato mixture)
1 tbsp garlic powder (For the chicken-potato mixture)
1 tsp cornstarch (For the chicken-potato mixture)
oil (For deep frying)

Steps

1
Place the chicken legs in a pot with the garlic cloves, ginger, salt, peppercorns, clove, cinnamon stick, black cardamom, cumin seeds, bay leaf, and 3 cups water.
2
Boil for 40–45 minutes, until the chicken is tender and soft.
3
Remove the chicken from the pot. Debone it, chop the boiled chicken into small pieces, and save the bones for later use.
4
Peel the potatoes and cut them into halves. Boil them in salted water until cooked through and fork-tender.
5
Remove the potatoes from the water and mash them with a fork until smooth. Let the mashed potatoes cool completely.
6
In a bowl, combine the chopped boiled chicken, cooled mashed potatoes, mozzarella cheese, cornstarch, salt, black pepper, and garlic powder. Mix well until completely combined.
7
Take the reserved chicken bones and press the chicken-potato mixture around them, creating a lollipop shape.
8
Prepare the wet batter by mixing the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and 1/2 cup water in a bowl. Mix well to make a slurry.
9
Place the panko breadcrumbs in a separate bowl to make the dry batter.
10
Dip each lollipop into the wet batter, then into the panko breadcrumbs, coating it completely.
11
Heat oil in a deep frying pan over medium-low heat. Once the oil is hot, turn the heat to medium.
12
Fry the lollipops in batches for about 2 minutes, flipping them halfway through, until golden brown and crispy.
13
Serve warm with dipping sauce and fries.

Notes

The source does not specify the amount of frying oil or panko breadcrumbs, nor the type of dipping sauce. The chicken is boiled before frying, but the source does not provide a frying oil temperature.