Lollipop Chicken
- 6 Chicken Drumsticks
- 1/2 cup yellow mustard
- 2 Chopped Green Onions (For garnishing)
- cooking oil
Chicken Lollipop Batter
- 1/2 Cup Flour
- 3/4 Cup Cornstarch
- 1 Tbsp Baking Powder
- 3/4 Tbsp Paprika
- 1 tsp Salt
- 1/2 Tbsp Vinegar
- 3/4 Cup Heavy Cream or Buttermilk
- 1 cup water or milk
Sauce
- 1 cup Thai sweet chili sauce
- 1 Tbsp minced garlic
- 1 Tbsp maple syrup
- 2 tsp vinegar
- 1 tsp fish sauce
- 1/2 lime juiced
- 1/4 tsp Cooking with Greens pink Himalayan sea salt
Clean and skin chicken drumsticks. Place in a ziplock bag with yellow mustard and allow to marinate for a few hours or overnight in refrigerator. Once marinated, slice off the top and bottom of each drumstick with a sharp knife. You want the top of each drumstick to be flat so they may stand upright. Push the meat downward with your fingers until the bone is exposed and the chicken forms into a ball at the larger end. Preheat oven to 400°F. Heat oil in a deep skillet or small sauce pot. You oil should be deep enough to cover your lollipops when submerged. You want your oil temp to be between 350°F and 375°F. Any hotter and the batter will burn. Mix batter ingredients in a large bowl until just combined. It should be the consistency of pancake batter. Thin out with cream if necessary. When the oil is ready, coat one drumstick in the batter and carefully drop it in the hot oil. (You do not want to coat the bone in batter.) Repeat with remaining drumsticks. Do not overcrowd. Use tongs to move the chicken around so they don't stick to one another. Once the exterior turns a deep brown, drain your drumsticks on paper towels OR a wire rack. Repeat with next batch of wings until all wings are brown and crispy. (They will not be cooked internally which is okay.) Place your chicken on a wire rack (or parchment paper) and on a baking sheet. Bake for 5-10 minutes or until the internal temperature reaches 165°F. While chicken is baking, In a large bowl, whisk together sauce ingredients. Set aside. When drumsticks are ready, place drumsticks in bowl with sauce. They should be hot. Add sauce to the bowl and carefully toss to fully coat You could also hold the bone and spoon the sauce over top. (The dressing does not need to be warmed.) Serve lollipops on a platter with the bones facing upward. Sprinkle with green onions and serve hot.