Gordon Ramsay Lollipop Chicken Recipe

This easy and delicious Lollipop Chicken recipe is perfect for a quick snack or appetizer. Crispy on the outside and tender on the inside, these chicken lollipops are marinated in a flavorful mix of soy sauce and spices. You can adjust the spices to suit your taste, making it a customizable treat for everyone!

Ingredients Needed:

For the Chicken:

• 800g full chicken wings

For the Marinade:

• 45g soy sauce
• 5g red chili pepper powder
• 15g ginger-garlic paste
• 15g ketchup
• 15g vegetable oil

For the Batter:

• 60g all-purpose flour
• 30g rice flour
• 10g cornflour
• 5g cornstarch
• 1 egg
• 2.5g salt

For Frying:

• Vegetable oil (enough for deep frying)

How To Make Lollipop Chicken Recipe?

1. Prepare the Chicken: Pat the chicken wings dry with paper towels.
2. Cut the Wings: Cut the wings into drumettes and winglets. Discard the wingtips.
3. French the Chicken: Trim the meat from the bone, pushing it to one end to form a lollipop shape.
4. Marinate the Chicken: Mix soy sauce, chili powder, ginger-garlic paste, ketchup, and oil. Coat the chicken and refrigerate for 1–12 hours.
5. Make the Batter: Mix flour, rice flour, cornflour, cornstarch, egg, and salt until smooth.
6. Coat the Chicken: Remove the chicken from the marinade, dip in the batter, and set aside.
7. Heat the Oil: Heat vegetable oil in a pot to 350°F (175°C).
8. Fry the Chicken: Fry the chicken in batches for 5 minutes until golden brown.
9. Drain and Serve: Drain on paper towels and serve hot.

Recipe Tips:

• Dry the Chicken Well: Pat the chicken dry before marinating to help the marinade stick and get a crispy result.
• Heat the Oil: Make sure the oil is hot enough (350°F or 175°C) to cook the chicken quickly and crispy.
• Don’t Overcrowd: Fry in batches to keep the oil temperature steady and get crispy chicken.
• Coat the Chicken Well: Make sure the batter covers the chicken completely for an even, crispy coating.
• Let the Chicken Rest: After frying, place the chicken on paper towels to drain extra oil and keep it crispy.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the chicken to room temperature before storing it in the fridge for up to 2 days in an airtight container.
• Freeze: After cooling, freeze the chicken in a container or bag for up to 2 months.
• Reheat: Reheat the chicken in an air fryer at 350°F (175°C) for 5-7 minutes for a crispy result.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 200mg
• Potassium: 120mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 10g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Liver Pate Recipe
• Gordon Ramsay Stuffed Chicken Legs Recipe
• Gordon Ramsay Chicken Tenders Recipe