Schezwan Chicken Lollipop

 INGREDIENTS:

1. Chicken Lollipop 6-8 pieces
2. Ginger-Garlic Paste 1 tbsp
3. Soy Sauce 1 tsp
4. Vinegar 1/2 tsp
5. Black Pepper Powder 1/2 tsp
6. Paprika Powder 1/2 tsp
7. Corn flour 2 tbsp
8. All-Purpose Flour 2 tbsp
9. Egg 1 (Optional)
10. Garlic 1 tbsp finely chopped
11. Ginger 1 tbsp grated or finely chopped
12. Salt to taste 
13. Sugar 1/2 tsp
14. Oil for frying
15. Schezwan Sauce 3-4 tbsp
16. Tomato Ketchup 1 tbsp

METHOD:

Serving Size: 3-4

In a mixing bowl, mix chicken lollipops with ginger-garlic paste, salt, black pepper powder, vinegar, and 1/2 tsp soy sauce. Let it rest for 1 hour.

In another bowl, mix corn flour, all-purpose flour, paprika powder, egg (if using), and salt. Add water to make a thick batter.

Heat oil in a deep pan. Coat each lollipop with the batter and drop it into the hot oil. Deep fry on medium heat until golden and crispy. Drain on paper towels.

Heat 1 tbsp of oil in a wok and add chopped garlic and ginger. Sauté for 30 seconds.  

Add schezwan sauce, tomato ketchup, 1/2 tsp soy sauce, and sugar. 

Add a splash of water if needed to adjust the consistency. Cook for 1-2 minutes.

Add the fried lollipops to the sauce. Toss gently to coat well.

Garnish with spring onion greens and serve hot with fried rice or garlic noodles, paired with Schezwan sauce, sweet chili dip, or a yoghurt-mint dip.