Chicken Lollipop


2 pieces raw eggs
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/4 cup lemon extract
1 tablespoon fish sauce


The first step is to shape the drumettes like a lollipop. To do this, you should separate the meat from the bone by sliding a sharp knife around the tip of the bone. Be sure not to cut through the bone. Place the wing vertically on top of a flat surface while holding the part where the knife passed. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down. Arrange the meat by inverting the inner part until a lollipop shape is formed.
My girls don’t like chicken skin, so I gently peel the skin off the drumettes before doing step 1.
Combine lemon extract, garlic, ginger and fish sauce in a bowl. Sprinkle chicken lollipops with salt & pepper then marinate in the mixture. Cover and let it sit in the refrigerator for at least 30 minutes. Drain after marinating. Pat-dry the chicken lollipops with a paper towel.
Beat the eggs with a pinch of salt and pepper.
Add a pinch of salt and pepper to the flour. Mix well.
Lightly dust each chicken lollipop with flour. Dip in beaten eggs then to the Panko breadcrumbs.
Heat oil in a cooking pot then deep-fry the chicken lollipops under medium heat until the color of the outer part turns medium brown (about 10 to 12 minutes).
Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.
Serve with your favorite dip.


Chicken Lollipop is generally considered as an appetizer dish, but in the Philippines, it is considered as a main dish and is usually served with rice or noodles. You may think it’s difficult to prepare, but once you’ve tried it, you’ll realize it’s not. I suggest that you just use wing drumettes instead of whole chicken wings to eliminate the hassle of chopping it and removing the bone from the middle part of the chicken wings.


6 servings


Wednesday, February 23, 2011 - 10:58pm


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