Name: Chicken Lollipops
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ tsp cayenne powder; 2 in [5 cm] piece fresh ginger, peeled and grated; 2 Tbsp rice wine vinegar or apple cider vinegar; ½ tsp Fine sea salt; 4 cups [960 ml] grapeseed oil or other neutral oil, for frying; ¼ tsp Fine sea salt; 1 Tbsp grapeseed oil or other neutral oil; 1 tsp beet powder or red food coloring; 8 garlic cloves, peeled and grated; 1 in [2.5 cm] piece fresh ginger, peeled and grated; 1 tsp ground black pepper; 2 Tbsp sambal oelek; 4 garlic cloves, peeled and grated; 1 large egg white, lightly whisked; 12 chicken drumettes (total weight 1 to 1½ lb [455 to 680 g]); 2 Tbsp low-sodium soy sauce; 2 Tbsp cornstarch; ¼ cup [35 g] all-purpose flour; Fine sea salt, as needed; 1 cup [194 g] Indo-Sichuan Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

A few years ago, I introduced my husband, Michael, to this marvelous hot-and-spicy appetizer. It’s become so popular in India that it’s not only served at Indo-Chinese restaurants; it’s also sold at some of the local bakeries near my parents’ home in Bombay. The Indo-Sichuan Sauce is the mandatory accompaniment to these lollipops. In many ways, I think of them as India’s answer to chicken wings, and I think this is why M