Chicken Lollypop (Chinese Style)


  • 12 chicken drummettes or wings (about 2 pounds)
  • Peanut or canola oil for frying
  • Fresh cilantro sprig, chopped, for garnish.
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon Asian red chili paste (I used a chili garlic paste)
  • 2 egg yolks, beaten
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 1½ teaspoons salt
  • ½ teaspoon white pepper
  • 2 tablespoons water
  • 1 tablespoon Asian red chili paste (this time I used a Korean chili bean paste)
  • 1 tabelspoon honey

  • With a paring knife, cut the tendons at the narrow end of each drummette. 
  • Scrape the meat down as far as possible without removing the meat completely, to form a round lollipop shape. 
  • If using wings, first separate the joints with a knife, scrape the meat as with the drummetes, and pull out and toss the smaller bone.
  • In medium-sized bowl, whisk together all the ingredients for the marinade. 
  • Add the wings and gently toss to coat. Place in the refrigerator to marinate for 1 hour.
  • In a wok, heat 2 inches of oil until just beginning to smoke. Working in batches, fry the chicken until golden brown on all sides, about 3 to 5 minutes per batch. 
  • Remove with a slotted spoon and drain on plates lined with paper towels.
  • In a small sauce pot, heat up the water and chili paste for the sauce. 
  • When the mixture begins to simmer, stir in the honey. Remove from heat and drizzle over plated chicken. 
  • Garnish with chopped cilantro and serve.

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