Korean Fried Lolly Pops

Korean Fried Lolly Pops

By Chef Rakesh Sethi

From Tea Time

Prep: 45 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: Indian

Key Ingredients:

Deep-fried chicken lollypops served tossed in a Korean style sauce

Ingredients

Chcken lolly pops 12
Milk 2 cups
Salt ½ tsp
Cornflour 1 cup
Oil to deep-fry
Sauce
Korean chilli paste 2 tbsps
Tomato sauce 2 to 3 tbsps
Worcestershire sauce 1 tbsp
Soy sauce ½ tsp
Green chillies, finely chopped 2
Sugar 1 tsp
White pepper powder ¼ tsp
Red chilli powder 1 tsp
Oil 1 tbsp
Garlic, finely chopped 3 to 4 cloves
Ginger, finely chopped 1 tbsp
Medium onion, finely chopped 1
Spring onion greens, chopped 1 stalk

Methods

Take the chicken lollypops in a large mixing bowl, pour milk over them and set aside for 30 minutes to marinate.
Drain chicken lollypops and place them on a plate and sprinkle some salt on them.
Spread cornflour on another plate, roll the chicken lollypops in it.
Heat sufficient oil in a deep pan and deep fry the lollypops till golden. Drain on absorbent paper.
To make sauce, mix Korean chilli paste, tomato sauce, Worcestershire sauce, soy sauce, green chillies, sugar, white pepper powder and red chilli powder in a bowl and mix well.
Heat oil in a non-stick pan, add garlic, ginger and onion and saute till golden. Add the sauce mixture and mix well.
Add the deep-fried chicken lollypops and toss till the lollypops are well coated with the sauce.
Transfer into a serving dish, garnish with spring onion greens and serve hot.

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