The Chicken Lollipop is a popular Indo-Chinese fried chicken appetizer.
These are chicken drumsticks, where the meat is cut from the end of the bone and pushed down, creating a “lollipop” appearance.
For the Anglo-Saxon area of the column “Around the World in 80 Dishes – Part 5”, I offer you the American version: Bacon Wrapped Chicken Lollipop, which are chicken drumsticks wrapped in bacon, rubbed and grilled, served with sauce, usually BBQ.
In the Indo-Chinese version, the chicken is marinated twice, first in a spice mix and then in a spicy red batter, and then fried; if Schezwan sauce (made with spicy Sichuan peppers) is used, the dish is called “drums of heaven”.
I used the Smoked BBQ rub from Roma Fine Foods, which you can also find in another recipe on the blog:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 pieces
- Cooking methods: Grill
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 4 chicken drumsticks
- 8 slices bacon
- to taste Smoked BBQ Rub
- to taste vegetable oil
- to taste barbecue sauce
Steps
Remove the skin from the drumsticks and push the meat forward.
Brush with oil and add the rub.
Wrap each drumstick in 2 slices of bacon and cover again with the rub.
Grill using indirect heat at 355°F until the internal temperature reaches 165°F-175°F.
Brush with BBQ sauce during the last 5 minutes of cooking.
Indo-Chinese version:
If you want to try the Indo-Chinese version, you can marinate the drumsticks first in red chili paste, ginger garlic paste, soy sauce, chili vinegar, and salt for 15-20 minutes.
Then coat them in a batter made of cornflour, rice flour, maida, red chili, and kashmiri chili powder, salt, and pepper powder, water.
Finally, fry them.
