Chicken Lollipop

Ingredients

• 1 lb boneless chicken drumette wings (flat part of the wing)
• ½ cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon Kashmiri red chili powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 tablespoons fresh lemon juice
• ¾ teaspoon kosher salt
• 2 tablespoons tamarind concentrate
• 1 tablespoon jaggery or brown sugar
• 3 tablespoons water
• ½ teaspoon Kashmiri red chili powder
• ¼ teaspoon ground ginger
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 2 cups vegetable oil for deep frying
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon sesame seeds

Instructions

1. 1

   Clean 1 lb of boneless chicken drumette wings by patting them dry with paper towels — dry wings will marinate better and give you a crispier crust when fried. Score the meat lightly with a knife in a crosshatch pattern to help the marinade penetrate.

2. 2

   In a medium bowl, combine 0.5 cup plain yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon Kashmiri red chili powder, 0.5 teaspoon ground turmeric, 0.5 teaspoon ground cumin, 0.5 teaspoon ground coriander, 2 tablespoons fresh lemon juice, and 0.75 teaspoon kosher salt. Whisk until the spices are evenly distributed and the paste is smooth.

3. 3

   Add the chicken drumettes to the marinade bowl and toss to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes — longer (up to 2 hours) will deepen the flavor.

4. 4

   While the chicken marinates, prepare the tamarind glaze. In a small saucepan over medium-low heat, combine 2 tablespoons tamarind concentrate, 1 tablespoon jaggery or brown sugar, and 3 tablespoons water. Stir gently until the jaggery dissolves and the mixture becomes syrupy, about 2-3 minutes.

5. 5

   Remove the pan from heat and stir in 0.5 teaspoon Kashmiri red chili powder and 0.25 teaspoon ground ginger. The glaze should be glossy, thick enough to coat a spoon, and deep amber in color. Set aside to cool slightly.

6. 6

   In a shallow bowl, whisk together 0.5 cup all-purpose flour and 0.25 cup cornstarch — the cornstarch adds extra crispness. Remove chicken pieces from the marinade one at a time, allowing excess yogurt to drip back into the bowl, then dredge thoroughly in the flour mixture, pressing gently so it adheres. Place on a parchment-lined plate.

7. 7

   Pour 2 cups vegetable oil into a heavy-bottomed pot or deep skillet. Heat over medium-high heat until the oil reaches 350°F on an instant-read thermometer — test by dropping a single breadcrumb in; it should sizzle immediately and brown in about 1 minute. If the oil smokes, it's too hot; lower the heat slightly.

8. 8

   Working in batches of 4-5 pieces to avoid crowding, carefully slide the breaded chicken into the hot oil. Fry without moving them for the first minute so a golden crust forms, then use tongs to turn and cook the second side until deep golden brown and the meat registers 165°F internally, about 3-4 minutes total. The exterior should be crispy and the oil should sound like a gentle, steady sizzle — if it pops aggressively, lower the heat slightly.

9. 9

   Transfer fried pieces to a paper towel-lined plate to drain excess oil for 30 seconds. While still hot, place them in a large bowl and drizzle with the tamarind glaze, tossing gently to coat all sides. The glaze will caramelize slightly on the hot chicken.

10. 10

    Arrange the glazed chicken lollipops on a serving platter and garnish with 2 tablespoons fresh cilantro leaves and 1 tablespoon sesame seeds. Serve immediately while the coating is still crispy and the glaze is glossy and clingy.

Tools you’ll need

• paper towels
• sharp knife
• medium mixing bowl
• whisk
• plastic wrap
• small saucepan
• shallow bowl
• parchment paper
• heavy-bottomed pot or deep skillet
• instant-read thermometer
• tongs
• paper towel-lined plate
• serving platter

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