Chicken Lollipop

Method

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1. Cut through the tendons at the narrow end of each drumette and push the meat down the bone into a ball.

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2. Mix the chicken with the ginger and garlic paste, chilli powder, pepper, soy, vinegar and salt.

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3. Marinate 30 minutes.

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4. Stir in the cornflour, plain flour, egg and ketchup to make a thick red coating.

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5. Heat the oil to 170C.

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6. Fry eight lollipops for 5 minutes, holding the bones clear of the oil. Lift onto a rack.

   Mark done Start 5 min timer

7. Repeat with the rest, then rest both batches 2 minutes.

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8. Raise the oil to 190C and fry all the lollipops again for 90 seconds, until dark and crisp.

   Mark done Start 90 sec timer

9. Drain, scatter the spring onions over and serve with the bones pointing up.

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Chef’s Tips

• French the wings before marinating, not after.
• Two fries: one to cook, one to crisp.
• Wrap the bone ends in foil if you are serving them by hand.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Schezwan sauce for dipping
• Sliced onion
• Cold beer

Storage & Reheating

Best fresh. Reheat leftovers in a hot oven for 8 minutes rather than a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.