I remember how much I loved Goldilocks’ Chicken Lollipops. It’s one of my favorite chicken dishes which I love eating with Filipino Style Spaghetti.
In other countries, Chicken Lollipop is considered as an appetizer dish, but in the Philippines, it is considered as a main dish and is usually served with rice or noodles. You may think it’s difficult to prepare, but once you’ve tried it, you’ll realize it’s not. I suggest that you just use wing drumettes instead of whole chicken wings to eliminate the hassle of chopping it and removing the bone from the middle part of the chicken wings.
- 12 pcs. chicken wing drumettes
- ¼ cup fresh lemon extract
- 1 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp fish sauce
- ½ cup panko bread crumbs
- 2 eggs
- ¼ cup all-purpose flour
- salt and pepper
- Vegetable oil for frying
- The first step is to shape the drumettes like a lollipop. To do this, you should separate the meat from the bone by sliding a sharp knife around the tip of the bone. Be sure not to cut through the bone. On a flat surface, place the wing vertically and gently push down the meat. Invert the inner part of the meat until a lollipop shape is formed. *My girls don’t like chicken skin, so I gently peel the skin off the drumettes before doing step 1.
- Combine lemon extract, garlic, ginger and fish sauce in a bowl. Sprinkle chicken lollipops with salt & pepper then marinate in the mixture. Cover and let it sit in the refrigerator for at least 30 minutes. Drain after marinating. Pat-dry the chicken lollipops with a paper towel.
- Add a pinch of salt and pepper to the flour. Mix well.
- Lightly dust each chicken lollipop with flour. Dip in beaten eggs then to the Panko breadcrumbs.
- Deep fry the chicken lollipops in vegetable oil under medium heat for about 12-15 minutes or until golden brown .
- Remove from heat and drain on a paper towel lined plate.
- Serve with your favorite dip.
© 2012, Tina a.k.a. PinayInTexas. All rights reserved.