Chicken Lollipop made at home

Chicken Lollipops are everyone’s favourite party starter for a reason. And making them at home is so much easier than you think!

Fried chicken lollipops ready to be served with schezwan sauce

If there’s one appetiser that never lets you down, it’s Chicken Lollipop. Crispy edges, juicy meat, and that hint of spice that hits just right. There’s a reason you will find it at every celebration, from family get-togethers to late-night takeout orders.

With this recipe you can bring that crunchy, flavourful magic straight to your kitchen. I usually serve this with my homemade schezwan sauce, or Thai sweet chilli sauce, but it tastes really good with ketchup, mayo, or any other dip of your choice.

Chicken Lollipop Ingredients

Chicken Lollipops: These are the middle segments of chicken wings that are trimmed into a “lollipop” shape.
Marinade: A mix of soy sauce, red chilli sauce, vinegar, tomato ketchup, chilli powder, garlic paste, and salt.
Batter: Cornflour, all-purpose flour, and rice flour make a light, crisp coating.
Egg: Helps the batter stick to the chicken while frying.
Oil: Use any neutral oil with a high smoke point, like sunflower or vegetable oil, for frying.
Ginger Paste: Adds warmth and a sharp kick.

Frequently Asked Questions

What are Chicken Lollipops made of?

They’re made using the middle segment of chicken wings. The meat is cut and pushed down to one end to form a “lollipop” shape that’s easy to hold and perfect for snacking.

What cut is a Chicken Lollipop?

It’s the mid-joint or “drumette” part of the wing. You can trim it yourself or buy them ready-made from most butcher shops or supermarkets.

Can I make this recipe in an air fryer instead of deep frying?

Yes! Lightly brush the lollipops with oil and air fry them at 200°C for 10–12 minutes, flipping halfway through. They’ll still be crispy and juicy with much less oil.

How can I make it spicier or milder?

For extra heat, add a pinch of red chilli flakes or a splash of hot sauce to the batter. To make it milder, use Kashmiri chilli powder instead of regular chilli powder, it gives colour without too much spice.

Is Chicken Lollipop healthy?

Like most fried foods, it’s best enjoyed in moderation. For a lighter version, you can air fry or bake them and skip the second fry step.

Richa’s Top Tips

Marinate long enough: Even 30 minutes makes a difference, but if you have time, let the chicken rest in the fridge for a few hours. The flavours go deeper, and the meat stays juicier after frying.
Use rice flour for crunch: Don’t skip it! It’s the secret to that light, crispy texture that stays crunchy even after a few minutes.
Keep the oil hot but steady: Around 175–180°C is perfect. Too hot and the coating burns before the chicken cooks; too low and the lollipops turn soggy.
Double fry for extra crispiness: If you’re making these ahead for a party, fry them once to cook through, and again for a minute just before serving.

Storage Tips

Fridge: Store leftover chicken lollipops in an airtight container for up to 2 days. Reheat them in an air fryer or oven at 180°C for 4–5 minutes to bring back some of the crispiness.
Freezer: You can freeze marinated or fried (but un-sauced) lollipops for up to a month. To reheat, let them thaw in the fridge overnight and air fry or deep fry for a few minutes before serving.
Room Temperature: If you’re serving them later the same day, keep them loosely covered on the counter for no more than 2 hours to maintain their texture.

Serving Ideas

Chicken Lollipops fit right into any setting, from game nights to festive dinners. Here are a few delicious ways to serve them:

With Schezwan Sauce: The classic combo that never fails, spicy, tangy, and just the right amount of heat.
With Fried Rice: Pair your lollipops with something like Egg Fried Rice or Chilli Garlic Fried Rice for a complete Indo-Chinese meal.
With Noodles: Serve alongside Hakka Noodles for that restaurant-style experience right at home.
With Drinks: They pair beautifully with chilled drinks, mocktails, soft drinks, or even iced tea, balancing out the spice with a bit of freshness.

Customisation Ideas

Turn it saucy: Instead of serving them dry, coat the fried lollipops in a quick honey–garlic glaze or toss them in a sweet chilli sauce for a sticky, glossy finish.
Make it cheesy: Add a little grated mozzarella or processed cheese to the batter for a melty surprise once you bite in.
Try a fusion twist: Swap the usual Indo-Chinese flavour with peri-peri or tandoori masala for something new but equally addictive.
Experiment with the coating: Use crushed cornflakes or breadcrumbs in the batter for an extra layer of crunch that holds up longer.

And there you have it, crispy, juicy Chicken Lollipops that taste just like your favourite restaurant ones, maybe even better. Once you nail this recipe, it’ll easily become your go-to for parties, weekends, or those days when you’re craving a little indulgence.

If you give this a try, tag @my_foodstory on Instagram, I’d love to see how they turn out in your kitchen!