Chicken Lollipop

Chicken Lollipop
By : Joseph Chiriyankandath
Ingredients for Chicken Lollipop:

Chicken, wings with skin - 8 nos.
Eggs - 2 nos.
Green chilies, ground - 6 nos.
Ajinomoto - ¼ teaspoon
Pepper powder - ¼ teaspoon
Garam masala - ¼teaspoon
Chili sauce - ½ teaspoon
Soya sauce - ½ teaspoon
Worchestershire sauce - 1 tablespoon
White flour (maida) - 50 gms.
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Yellow color or red color - A pinch
Water - ½ cup
Oil for deep frying as required
Salt - ½ teaspoon

Method for Chicken Lollipop:

Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
Boil the lollipops with ½ cup water, ½ teaspoonsalt for 5 minutes and with 1tablespoon worchestershire sauce for 5 minutes. Remove and cool.
Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown color.
Serve hot Chicken Lollipop with szechwan sauce.