Gordon Ramsay Lollipop Chicken Recipe

I thought chicken lollipops were just wings in disguise. I hacked them up fast, tossed them in flour, and fried them straight from the fridge. The result? Greasy, floppy skin. Chewy meat. No crust. No crunch. Nothing lollipop about it. Just sad, oily wings with sauce sliding off.

Then I watched Ramsay-style prep: French the bone clean, marinate for flavor, batter for crunch, and fry hot. It’s part butcher skill, part street food mastery—and when you get it right? Crisp skin that shatters. Juicy center. Layers of flavor, start to finish.

Why This Works (And Where Most Go Wrong)

What Makes Gordon’s Version Different

Most people fail at three points:

• They don’t French the bone properly – Meat cooks unevenly, or the “lollipop” doesn’t hold shape
• They skip the marinade or rush it – Bland center, no depth
• They don’t control fry temperature – Soggy coating, greasy result

This version fixes all that:

• Frenching turns a wing into a proper handheld showpiece
• Marinade builds heat and umami deep into the meat
• Batter with flour, rice flour, and cornstarch creates the crispest crust
• Frying at 175°C / 350°F ensures golden, juicy perfection

Ingredients That Actually Matter

Chicken:

• 800g chicken wings – Drumettes and flats. You’ll discard the wingtips.

Marinade:

• 45g soy sauce – Salt and umami base
• 5g red chili powder – Heat. Use Kashmiri for color, cayenne for kick
• 15g ginger-garlic paste – Funk, depth, and brightness
• 15g ketchup – Subtle tang and sweetness
• 15g vegetable oil – Helps marinade penetrate

Batter:

• 60g all-purpose flour – Base structure
• 30g rice flour – Lightness and crisp
• 10g cornflour + 5g cornstarch – Extra crunch
• 1 egg – Binds and adds richness
• 2.5g salt – Enhances crust flavor

For Frying:

• Neutral oil like vegetable or sunflower – Must hit and hold 175°C (350°F)

How To Make Gordon Ramsay Lollipop Chicken

Step 1: French the chicken.
Split the wings into drumettes and flats. Discard the wingtips. For each piece, cut around the base and scrape/push the meat down to form a “lollipop” shape. It’s fiddly but worth it.

Step 2: Marinate.
In a bowl, mix soy sauce, chili powder, ginger-garlic paste, ketchup, and oil. Toss the lollipops until fully coated. Marinate at least 1 hour, up to 12 for max flavor.

Step 3: Make the batter.
Whisk all flours, cornstarch, salt, and egg together with just enough water to form a smooth, thick batter. Should coat the back of a spoon—not runny, not doughy.

Step 4: Heat the oil.
Fill a heavy-bottomed pot or wok with oil to deep-fry depth. Heat to 175°C / 350°F. Use a thermometer. No guessing.

Step 5: Batter and fry.
Remove chicken from marinade. Dip each piece into the batter, making sure it’s fully coated. Carefully lower into the oil. Fry in batches, about 4–5 pieces at a time, for 5 minutes until golden and crisp. Don’t crowd the pot.

Step 6: Drain and serve.
Transfer to paper towels to drain. Let them rest 2–3 minutes. Serve hot, with lemon wedges or chili-garlic dip on the side.

What Gordon Ramsay Says About This Dish

“The texture matters just as much as the flavor—crispy outside, juicy inside.”
A wet batter without rice flour or cornflour? You’ll never get that signature crunch.

“Control your heat. Too cold, and you’ve got an oil sponge. Too hot, and you’ll burn the crust before the inside’s done.”
I used to eyeball the oil. Now I temp it every batch. Changed everything.

“Presentation is power—make them uniform.”
It’s not just food—it’s show food. Even shape. Clean bone. Tight plating.

What I Got Wrong (And How I Fixed It)

• Didn’t French the bone right – Lollipops fell apart. I practiced with 3 wings first. Once you get the cut down, it’s repeatable.
• Skipped marinade – Bland meat. Never again. Even 1 hour makes a difference.
• Batter too thin – Slid off. Now I aim for pancake batter consistency.
• Oil too cold – Chicken soaked it up. Now I test with a thermometer before every batch.

Variations That Actually Hold Up

Smart Swaps + Additions

• Add sesame oil to marinade – Gives a roasted edge
• Dust with Szechuan peppercorn post-fry – For numbing heat
• Use boneless thigh strips – Not a lollipop, but same flavor and crust
• Toss in gochujang glaze after frying – Sticky-spicy finish like Korean fried chicken

🚫 Don’t: Skip the rice flour. Your crust will go limp in minutes.

Pro Tips That Change the Game

• Wrap the bone handle with foil before frying – Looks sharp, protects your fingers
• Double-fry for ultra crisp – Fry 4 minutes, rest 2, then fry 1 more minute at 190°C
• Rest the batter 10 minutes – Hydrates the flours and improves adhesion
• Use a wire rack over paper towels – Keeps the underside from steaming and going soggy

Storage + Leftover Moves

• Fridge: Store cooled lollipops in airtight container for up to 2 days
• Freeze: Freeze flat on a tray, then bag. Lasts up to 2 months
• Reheat: Air fryer at 175°C (350°F) for 6–7 minutes brings back the crisp
• Leftover hack: Pull the meat, toss with fried rice or spicy noodles

FREQUENTLY ASKED QUESTIONS

Q: What’s the difference between cornflour and cornstarch?
A: In this context, they’re often interchangeable. If using both, you’re doubling down on crisp.

Q: Can I bake these instead?
A: Not really. You won’t get the same texture. Air fry if you want a lighter option.

Q: Do I have to French the wings?
A: No, but that’s what makes them “lollipops.” You can leave them whole, but it’s more like fried wings.

Q: Can I make the batter ahead of time?
A: Yes—just whisk again before using. Let it sit 10–15 minutes for best texture.

Q: What dipping sauce pairs best?
A: Garlic-chili, sweet soy, or yogurt mint. You want something sharp or creamy to contrast the crunch.

Try More Recipes:

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