• 1serving

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. -Yield:20 chicken drummettes

  2. 20 Chicken drummettes

  3. 1 teaspoon 5-spice powder

  4. 1 1/2 teaspoon Salt

  5. 1 Garlic cloves;finely minced

  6. cup Flour

  7. cup Cornstarch

  8. teaspoon White pepper

  9. 4 cups Oil (the upper parts of wing)

  10. 1 tablespoon Ginger;fresh;finely minced

  11. teaspoon 5 spice powder

  12. teaspoon Paprika

Instructions Jump to Ingredients ↑

  1. MEAT MARINADE COATING MIXTURE FOR FRYING PREPARATION: Separate the skin and tendons attached to the narrow end of the drummette and push the meat down towards the thick end. You now have a "lollipop." Repeat procedure for the rest of the drummettes. Mix with meat marinade and let stand for 4 hours or overnight. Mix coating. COOKING: Heat oil in wok over medium high heat. Coat lollipops in flour mixture, then deep fry until golden brown. Drain on paper towels and serve hot. DO AHEAD NOTES: Lollipops can be deep fried then frozen. To reheat, heat oven at 425 degrees.

  2. Spread frozen lollipops on cookie sheet and reheat for 15 minutes or so. A faster method is to thaw out and deep-fry again briefly.

  3. COMMENTS: Do not overcook the chicken. It only takes about 3 minutes or a little more to cook through. These make great hors d'oeuvres.

  4. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. From: Elizabeth Wood Date: 09-23-94


Send feedback