Sweet Chili Chicken Lollipops Recipe
"They are the perfect party food, appetizer, or main dish," recipe developer Milena Manolova describes her chili chicken lollipops. If that sounds like the perfect dish for your purposes, these eat-with-your-hands delights should be next on your cooking list. Don't worry — these aren't actual lollipops! Instead, Manolova walks us through a process to shape chicken drumsticks into lollipop-like creations. The result is fun, playful, and guaranteed to be enjoyed by big and little eaters, as Manolova points out: "Kids love them, as they are easy to hold and eat."
The chicken is marinated in a flavor-packed yogurt, fried, and finished off in a bold sauce with sesame seeds. "The balance of sweet and slightly spicy makes them super tasty and exciting to eat as it combines different flavor profiles," our recipe developer shares. Indeed, you might just find yourself licking the sauce off the bone — as if these really were sweet and sticky lollipops.
Gather the ingredients for these sweet chili chicken lollipops
For this recipe, pick up a dozen chicken drumsticks from the butcher. Next, you'll need yogurt, chili powder, paprika, salt, black pepper, ginger powder, onion powder, and honey for the marinade. "Yogurt is the key ingredient in the chicken marinade. It tenderizes the meat, making it extra juicy," Manolova explains. Additionally, you'll need flour and an egg to coat the chicken before frying.
Make sure you have plenty of vegetable oil for frying, as well as extra for the sauce. To complete the finger-licking sauce, you'll need rice vinegar, soy sauce, chili paste, granulated sugar, water, fresh ginger (grated), fresh garlic (grated), cornstarch, and sesame seeds.
Cut the drumsticks into lollipops
The first (and most important) step to make these sweet chili chicken lollipops is to transform the drumsticks into the right shapes. One by one, grip the drumsticks on the meatier end, then use a knife to cut around the thin end, separating the bone from the meat. You could also trim off the top joint of the drumstick so it can stand up on its own, though Manolova notes that this is not necessary if you don't mind serving the lollipops on their sides.
Push the meaty side up to make a rounded lollipop shape, and discard any remaining meat and skin on the thin end to expose the bone and make a clean lollipop stick. "It takes a bit of practice, but after a couple of drumsticks, you get the hang of it, and it becomes much easier and faster," Manolova comments. As you complete each lollipop, transfer them to a large bowl.
Marinate the chicken
Add the yogurt, chili powder, paprika, salt, black pepper, ginger powder, onion powder, and honey to the bowl with the chicken. Use clean hands or a large spoon to mix the marinade ingredients, coating the meat thoroughly. Cover the bowl with plastic and chill it in the fridge for a minimum of 1 hour, though Manolova notes that overnight would be even better.
Make the sauce
As you wait for the chicken to marinate, prep the sweet chili sauce. Add the 2 tablespoons of vegetable oil, rice vinegar, soy sauce, chili paste, granulated sugar, water, grated ginger, grated garlic, cornstarch, and sesame seeds to a bowl. Whisk the contents until the sauce is uniform, then set it aside.
Coat and fry the chicken lollipops
Once the chicken has been sufficiently marinated, take the bowl out of the fridge and add the flour and an egg right inside. Mix them in to coat the marinated chicken. Next, set a medium-sized pot on the stovetop and pour in 5 cups of vegetable oil. Heat it to 350 F, testing the oil temperature with a kitchen thermometer.
Gently drop the chicken lollipops into the hot oil. Manolova advises against overfilling the pot and recommends frying them in batches if necessary. Fry the chicken for 6-8 minutes until the meat is a golden brown color and fully cooked. Transfer the fried lollipops to a paper towel-lined plate to soak up excess oil.
Heat the sauce, coat the lollipops, and serve
Place a frying pan over medium heat and pour in the sweet chili sesame sauce. Cook it for 2-3 minutes until it starts to bubble, then turn off the heat and add the chicken lollipops to the sauce, stirring to coat. Finally, these sweet and spicy, sticky chicken lollipops are ready to serve.
"Chicken lollipops are super versatile," Manolova remarks. "They can be served as an appetizer but can also be enjoyed for lunch or dinner." While you'll love these as a solo pre-meal bite, she adds that they're great "alongside a green salad, potato salad, roasted potatoes, rice, or grilled veggies." If you have any leftovers, simply reheat them in the microwave or in the oven with a foil cover.
- 12 chicken drumsticks
- ½ cup yogurt
- ½ teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ginger powder
- ½ teaspoon onion powder
- 2 teaspoons honey
- 5 cups + 2 tablespoons vegetable oil, divided
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons chili paste
- 1 ½ teaspoons granulated sugar
- ¼ cup water
- ½ teaspoon grated ginger
- ½ teaspoon grated garlic
- 1 teaspoon cornstarch
- 1 tablespoon sesame seeds
- ¼ cup flour
- 1 egg
- To shape the chicken into lollipops, hold a drumstick by the meaty end and cut the meat off the thinner end, cleaning off any skin and meat to expose the bone and create a clean "stick." Push the meat on the top portion upward into a "lollipop" shape. As an optional step, cut the joint off the drumstick top so the lollipops can stand upright. Repeat with the rest of the drumsticks.
- Place the chicken lollipops in a large bowl. Add the yogurt, chili powder, paprika, salt, black pepper, ginger powder, onion powder, and honey to the bowl, and use your hands or a spoon to mix everything together and coat the chicken. Cover the bowl with plastic wrap and place it in the fridge for at least 1 hour to marinate.
- Meanwhile, combine 2 tablespoons of vegetable oil, rice vinegar, soy sauce, chili paste, granulated sugar, water, grated ginger, grated garlic, cornstarch, and sesame seeds in a bowl. Whisk together, and set the sauce aside.
- When the chicken lollipops are ready to cook, add the flour and egg to the marinade bowl and mix to evenly coat the chicken.
- In a medium-sized pot, heat 5 cups of vegetable oil to 350 F. (Check the temperature with a kitchen thermometer.)
- Carefully add the chicken lollipops to the hot oil and fry for 6-8 minutes until golden brown and cooked through. (Don't overcrowd the pot; if the drumsticks don't all fit, cook them in 2 batches.) Place the cooked lollipops on a paper towel-lined dish to absorb the excess oil.
- Pour the sweet chili sauce into a frying pan and cook on medium heat for 2-3 minutes until bubbly. Remove the sauce from the heat, add the chicken lollipops to the pan, and stir to coat.
- Serve the chicken lollipops right away.
| Calories per Serving | 1,089 |
| Total Fat | 108.8 g |
| Saturated Fat | 9.8 g |
| Trans Fat | 0.8 g |
| Cholesterol | 134.3 mg |
| Total Carbohydrates | 5.0 g |
| Dietary Fiber | 0.3 g |
| Total Sugars | 2.1 g |
| Sodium | 321.9 mg |
| Protein | 24.9 g |
