Chicken Leg Lollipop Recipe

Whisk five spicesesame oilsoy saucerice wineoyster saucechili flakes together and pour over chicken in a non reactive bowl and toss to coat cover and refrigerate to marinate for 6 hours or more.

Chicken leg lollipop recipe. Szechuan Chicken Lollipops Fried For the Lollipops Marinade. Heat the oil in deep frying pan when the oil in hot enough coat the chicken with. About 10-12 pieces.

This will make them a little easier to handle while trimming. Remove the skin from the drumstick cut ¼ of the way from the top all the way through. Trim back and scrape away any excess pop into a pan with a lid add all the sauce ingredients cover.

Frenching is the term when bones are cleaned off prior to cooking. Chicken Leg Lollipop Prep. Add cornstarch to the bowl with the chicken and marinade and toss well to coat.

Peel scrape and push the meat down to the thick end from top to bottom making into a ball of lollipop shape. Break each chicken wing into two parts at the joint. You could dig out the other bone but personally I think it will destroy to look of your lollipop.

Repeat with the rest of the drumsticks. Grilled Chicken Lollipop Recipe Chicken Lollipops are essentially a frenched chicken leg or drumette. Then Remove the Top by Bending It Backwards.

Take each part and pull back the meat from one end of the bone to the other carefully making sure that you do not pull the meat. Place chicken lollipops on a baking pan. Cut off the knuckle end with scissors or knife.