Chicken Lollipop Recipe - Panlasang Pinoy

Chicken Lollipop is a crowd-pleaser at gatherings, thanks to its convenient deboned design. The only remaining bone serves as a handle, resembling a lollipop. Hence, its name. The rest of the meat is boneless, making it easy to enjoy.

My kids love this dish. I’m not having a hard time encouraging them to finish their meal every time I serve these tiny fried chicken for dinner. In case your kids are picky with their food, you now know what to give them next.

How To Cook Chicken Lollipop

Knowing Where To Cut The Chicken Wings

The chicken part used in chicken lollipop recipes is the chicken wings. To make it using wings, divide a piece of wing into three parts, at the joints.

The drumette (shoulder joint) connects the wing to the body, the wingette (elbow joint) is the middle joint, and the tip (wrist joint) is the end of the wing. Cut through the drumette and wingette joints to separate.

Reserve wing tips for later use and keep the drumette and wingette parts for our Chicken Lollipop.

If you’re still unsure how to cut the wings, consider purchasing pre-cut chicken lollipops at your local market or supermarket.

Shaping The Drumettes Into Lollipops

To create drumette lollipops, grip the thicker end of the drumette bone firmly like a lollipop stick. Carefully slice the meat in a circular motion just above the bone end you’re holding, ensuring the knife cuts through the connecting membrane. Then, gently pull the meat upward, forming a lollipop shape.

Shaping The Wingettes Into Lollipops

To shape wingettes into lollipops, follow the same process as drumettes. Grip the thicker, larger end of the bone, as you’ll be removing the smaller one. Cut the meat in a circular motion just above the tip you’re holding to release it from the bone. Then, gently pull the meat upward to form a lollipop shape and remove the smaller bone.

Seasoning and Coating

Season the chicken with salt and pepper, and let them sit for 15 minutes. Next, whisk eggs in a bowl, gradually adding flour and whisking until smooth. Finally, dip the seasoned chicken in the egg batter and then coat with Panko breadcrumbs.

Frying and Serving

Heat oil in a cooking pot over medium heat. Deep-fry your chicken lollipop for 10-12 minutes until they’re medium brown. Remove them from the oil, place on paper towels to drain excess oil, and serve with your favorite dip!

Plating The Dish

Serve your chicken lollipop stylishly! Arrange them in a circular pattern on a plate or platter, surrounding small containers of your favorite dips. Garnish with fresh cilantro, scallions or lemon wedges. Elevate the presentation with a decorative plate or board, adding a pop of color with edible greens and steamed vegetables like broccoli around the outer circle. Enjoy!

Chicken Lollipop Ingredients

The only thing that requires effort is preparing the chicken, but the rest of the ingredients are easy to assemble. You will need:

• 10 pieces chicken wings – They’re divided into parts to create the lollipop shape. We will be needing the wingette and drumette parts.

• 1 1/2 cups Panko bread crumbs – Panko bread crumbs add crunch to the Chicken Lollipop. Their light, airy texture helps them brown evenly. 

• 2 pieces raw eggs – Eggs bind the ingredients together, helping the breadcrumbs stick to the chicken. Whisking them creates a smooth batter.

• 1/2 cup all-purpose flour – Flour thickens the egg batter, preventing it from becoming too runny. It also helps the breadcrumbs adhere.

• 3 teaspoons salt – Salt enhances flavor and tenderizes the chicken. Use sparingly, as excess salt can overpower the dish.

• 1/2 teaspoon ground black pepper – Black pepper adds depth and complements the chicken’s natural flavor.

• 2 cups cooking oil – Cooking oil fries the Chicken Lollipop to crispy perfection. Choose neutral-tasting oils like vegetable or canola oil for best results.

Best Dips For Chicken Lollipops

Easy Sweet and Sour Sauce

Basic Teriyaki Sauce

Homemade Ranch Dressing Recipe

Tartar Sauce Recipe

Where Did Chicken Lollipops First Pop Up

They originated in India, credited to Chef Nelson Wang. Initially called Chicken 65, named after its 1965 debut, this dish blended Chinese flavors with spicy Indian spices. Today, this is typically fried with classic seasonings, served with assorted dips for a customizable flavor experience!

Want something similar? Try Sticky Asian Fried Chicken Wings or Original Buffalo Chicken Wings recipe for chicken wings with a flavorful twist!

Have fun making chicken lollipop at home. Let me know what you think about our recipe.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

6 people

Ingredients

• ▢ 10 pieces chicken wings
• ▢ 1 1/2 cup Panko bread crumbs
• ▢ 2 pieces raw eggs
• ▢ 1/2 cup all-purpose flour
• ▢ 3 teaspoons salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 2 cups cooking oil

US CustomaryMetric

Instructions

• Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses.
• Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone.
• Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).
• Place the wing vertically on top of a flat surface while holding the part where the knife passed.
• Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.
• Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.
• Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
• Crack the eggs and transfer to a bowl then whisk.
• Gradually add-in the all-purpose flour while whisking until a batter is formed.
• Dip the chicken lollipop on the batter then to the Panko breadcrumbs.
• Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 10 to 12 minutes).
• Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.
• Serve with your favorite dip. Share and enjoy!

Nutrition Information

Serving: 6gCalories: 168kcal (8%)Carbohydrates: 19g (6%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 1g (5%)Cholesterol: 3mg (1%)Sodium: 1274mg (53%)Potassium: 41mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 27mg (3%)Iron: 1mg (6%) © copyright: Vanjo Merano

Watch How to Cook Chicken Lollipop