Tuesday, October 20, 2020

Chicken Lollipop

Chicken Lollipop

Every party or celebration is incomplete without a delicious appetizer like a chicken lollipop. This quick start recipe is the easiest thing to make for a weekend away or when you have sudden guests passing by!


  • 2½ cups Ken's Steak House Sesame Ginger Dressing ((or other Sesame Ginger Vinaigrette))
  • 2 green onions, chopped (* for garnish)
  • 10-12 Chicken Drumsticks

Chicken lollipop dough

  • 1 1/2 tsp. Paprika
  • 2 teaspoon of salt
  • 1 tablespoon of vinegar
  • 2 tablespoons of baking powder
  • 3/4 cup flour
  • 1 cup of cornstarch
  • 1 1/2 cups whole milk or cream


First, this part is the most tedious. Take each pestle and using a sharp knife, cut off the top and bottom of each. (Aim for an inch out of each end.) You want the top of each wand to be FLAT so that they have a flat surface to stand on. 

Then, on the bottom of each drumstick near the bone where you are cutting, use your fingers to push the meat down until the bone is exposed and the chicken forms a ball at the other end.

Finally, while holding each lollipop vertically, cut them as needed so that your lollipops are closer to the size of a golf ball than the size of a baseball. It is more important that they are all the same size so that they cook evenly!

Preheat your oven to 400 ° F.

Heat your oil in a deep frying pan or small saucepan. Your oil should be deep enough to cover your pacifiers when submerged. You want your oil temperature to be between 350 ° F and 375 ° F. Anything hotter and the paste will burn.

Combine the ingredients for the chicken lollipop batter in a large bowl until just combined. The tufts are fine.

** The consistency of your dough is important. It should be thick like pancake batter, but not TOO thick. If it's too thick to soak, dilute it further with a splash of milk. Keep in mind that it will thicken as it rests.

When the oil is ready, coat a pestle in the dough and gently drop it into the hot oil. (You don't want to coat the bone with paste.)

Repeat with 3-4 more chopsticks. Don't get overcrowded. Use tongs to move the chickens so they don't stick together.

When the outside turns dark brown, drain your drumsticks on paper towels OR on a wire rack. Repeat with the next batch of wings until all the wings are golden and crisp. (They won't be cooked in-house, which is okay.)

Place your chicken on a wire rack (or parchment paper) and on a baking sheet. Bake for 5 to 10 minutes or until internal temperature reaches 165 ° F. (See note)

When you're ready, take out your drumsticks and place them in a large bowl. They should be hot. Add the dressing to the bowl and toss well to coat! You can also hold the bone and lay the dressing on top. (The dressing does not need to be warmed up.)

Serve the lollipops on a plate with the bones facing up. Sprinkle with green onions and serve hot. Happy Cooking Time.

Recipe Notes

* Make sure your oil is not too hot or the paste will burn.

* A meat thermometer is the only way to check if every chicken lollipop is cooked inside! For safety reasons, each pacifier should be tested separately, especially since it can vary in size.