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This was a long pending write up from my side-procrastination seems to be my middle name these days. Promised the members on my FB page "The Inconsistent Chef" a week back that this recipe would be updated but I got caught up with a hundred other odd things besides my sniffles owing to the change in weather, the cold and my alternate life with my students and their ongoing exams. So first of all let me apologize to those who had waited eagerly for the recipe.
Noticed the chicken in the bowl all displaying synchronised swimming in my marinade? :) |
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| The marinade was a mixture of vinegar,chilly powder,ginger-garlic paste,pepper powder, tomato ketchup, lime juice, three tbsp. of flour, some cornflour, a tbsp or two of oil and salt. Mix them all thoroughly to a paste consistency. You can dilute it slightly with a tbsp of water if required. Coat each chicken piece evenly with this paste. These pieces are taken from the chicken wings at the joints. They make great lollipops. Keep them in this marinade for an hour or more before frying them. |
Deep fry or pan fry them over a hot griddle like I have done. Garnish with some finely chopped spring onions and toasted sesame seeds(optional)
These make good starters. An egg can also be used into the mix to make the paste. You can squeeze some lime over the lollipops before serving them.
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