I don’t think you need any further convincing that these fried chicken lollipops are mind-blowingly amazing. This is probably my favorite go-to chicken recipe when I’m craving fried chicken – Asian style! They’re packed with flavor and they’re oh so crispy… These are perfect for any special occasion and will add creativity to your table.
Here’s a short video showing you how to create chicken lollipops with both the drummette and flat of a chicken wing. Watch in HD 1080p for better quality. 😉
My first time transforming these chicken wings into chicken lollipops took a lot of trial and error. I made the mistake of not drying them well after rinsing them in water. That made it more challenging to cut them and it also put me at a higher risk of cutting myself. I’d recommend patting your chicken wings dry with a paper towel so that they won’t be so slippery when cutting. It may take some time to get the chicken lollipops right but with practice I know you can do it!
I love to eat this! Traditional chicken wings are awesome, but taking time to create chicken lollipops will impress friends and family and add zing and flair to any get-together. These will be a hit for kids because they’ll be less messy and more fun to eat.
Like most Hmong people, I need to have rice with everything I eat (well, mostly Asian dishes to be exact), and fried chicken goes so well with rice whether if it’s Asian style or not. I seasoned these chicken lollipops in a way that will balance the full flavor of the chicken with the blandness of the rice. You definitely want to marinade these goodies for a few hours before proceeding to coat and fry them. Marinating meat overnight has always been a rule of thumb for me in order to achieve the best flavor! That’s what I’d recommend for the best result, so you’ll have to plan accordingly if you’re making this for a special event.
I went with a simple coating because the marinade is the most important part of this recipe. First, simply dip the meat in egg and then coat with flour. Don’t dip or coat the bone though! The egg will help the flour to stick onto the chicken better, allowing you to create a very light and crispy coating.
Try not to stack the chicken lollipops on top of each other or else the flour may rub off. If the flour coating does rub off, just coat them with another layer of flour before frying. Placing the chicken next to each other instead will allow the flour coating to adhere more tightly to the chicken.
Heat your oil on medium heat. You’ll know when the oil is ready when you dip a part of your chicken lollipop in the oil and it begins to bubble. Depending on the size of your skillet or pot, you may need to cook these in batches.
To make the chicken crispy, we’re going to use the double frying method! Once the oil is hot, cook these goodies for 7 minutes then scoop them out of the oil. Let the chicken rest for 5 minutes then put them back into the oil for another 7 minutes. This will make your chicken lollipops very crispy! Mmm… just how I like them. 😀
Just a tip! If you’re noticing that your chicken lollipops are browning too fast, simply turn the heat lower. When they brown too fast, the outside may look cooked, tempting you to remove the chicken wings before they’re actually cooked all the way through.
We’re almost done! Before you serve these, you’ll want to prepare the “dry glaze” for the chicken lollipops. I’m not exactly sure what the correct wording for this is called but that’s what I’m going with for now. If you guys know what it’s called, please let me know in the comments section below!
This part consists of some oil, minced garlic, minced ginger, thinly sliced green onion, some soy sauce, and a pinch of salt and white pepper. See my recipe below for the exact measurements and direction.
Once the dry glaze is ready, add the chicken lollipops and then toss to get an even coat.
This dry glaze shouldn’t be liquidy and neither should it be too dry. You’ll want this to be somewhere in the middle… I’m going to pretend this part made sense. 😀
One of the disappointments about living far away from a large Asian community is the limited number of Asian restaurants with amazing fried chicken wings. The restaurants here are decent but they’re nowhere close to my all-time favorite restaurant for fried chicken wings, Ho Ho Gourmet, in Minnesota. Their chicken wings are the best! My family and I always order their party trays whenever we’re celebrating someone’s birthday, throwing a big Hmong party, having a potluck, and more. Sam and I never fail to get some whenever we’re in town. I highly recommend their chicken wings if you haven’t tried them yet! & if you have, let me know what you think of them!
These fried chicken lollipops are best served with warm rice and Hmong chili pepper. Leftover fried chicken can be kept refrigerated. Simply put them in the oven onto a cookie sheet to crisp them up again.
- 2 lbs of chicken wings, cleaned, pat dried, and sliced into the drummette, flat, and wing tip
- 1 tablespoon of smokehouse maple
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of black soy sauce
- 1 tablespoon of oyster sauce
- 1/2 tablespoon of salt
- all purpose flour
- 1-2 eggs, whipped
- vegetable oil
- "Dry Glaze"
- 10-12 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 5 stems of green onion, thinly sliced
- 1 tablespoon of soy sauce
- 1-2 tablespoon of oil
- a pinch of salt & white pepper
- Hmong Pepper
- 1-2 garlic cloves
- 8-10 Thai chilli pepper
- 1/2 teaspoon of salt
- 1-2 stems of green onion, thinly sliced
- 1/4 cup of cilantro, roughly chopped
- 1 teaspoon of lime juice
- sugar, optional
- fish sauce, optional, amount is to your desire
- Create the chicken lollipops. Watch the video above to learn how.
- Marinate the chicken and mix thoroughly. Let the chicken marinate for at least an hour or overnight for best results. Keep refrigerated.
- To coat the chicken: (1) dip the meat into the egg and shake off any excess egg. Then (2) coat the meat with flour. Be sure to only coat the meat and not the bone.
- Have a pot or skillet ready with your oil on medium heat. The oil should be enough to cover the chicken lollipops when cooking. You'll know when the oil is ready when you dip a part of your chicken lollipop in the oil and it begins to bubble.
- Double fry method: Once the oil is hot and ready, put in your chicken lollipops and cook them for 7 minutes. Then take them out and let the chicken rest for 5 minutes. Then put them back into the oil and cook them for another 7 minutes. Then remove from oil.
- Make the "dry glaze": Into a different skillet or pot, add in your oil at high heat. Add in the minced garlic and ginger, then stir for about 20-30 seconds. Add your green onion, soy sauce, salt & white pepper. Stir continuously until green onions are cooked and the soy sauce evaporates. Add in your chicken lollipops and toss until evenly coated.
- To make the Hmong pepper, you'll need a mortar and pestle. If you don't have one, you can use a blender. (1) Smash your garlic, thai chill pepper, & salt altogether. Once it gets to your desired consistency, (2) add in your green onions and cilantro and continue to smash until they become soft. Add 1 teaspoon of lime and stir well.
- Yields: about 20 pieces