Chicken Winglets (around 10-12 pcs) – 500 gms. (Cut the meat from bone and push down to create a lollipop shape) 1st Marinade: – Soy Sauce- 1 tsp – White Vinegar- 1.5 tsp – Kashmiri Chilli Powder- 1 tsp – Ginger Garlic Paste- 2 tsp – Black Pepper Powder- 1/4 tsp – Salt- 1/2 tsp
2nd Marinade: – Cornflour- 1/4 cup – Maida/ All purpose flour- 3 tbsp – Egg- 1 – Kashmiri Chilli Powder- 1.5 tsp – Salt- pinch
Ginger, fine chopped- 1 tbsp – Garlic, fine chopped- 1 tbsp – Onion, fine chopped- 3 tbsp – Spring onion greens, chopped – 2 tbsp – Schezwan Sauce- 3 tbsp – Soy Sauce- 1 tsp – Tomato Ketchup- 2 tbsp – Sugar – 1 tsp – White Vinegar- 1 tsp – Corn flour slurry- 3/4 tsp mixed in 4 tbsp water.
Clean the chicken winglets, wash and shape them into lollipops. – Marinate the lollipops with the 1st marinade items. Mix well and set aside for 30 mins. – Now add all the 2nd marinade items, mix well and set aside. – Fine chop the ginger, garlic, onion and chop the spring onion greens.
Heat oil in a pan or skillet for deep frying the lollipops. – Drop the battered lollipops one by one in hot oil, to not crowd the oil. Do not move for 2 mins and then keep stirring to give a uniform golden brown colour. Keep frying for another 4-5 mins till the chicken is cooked and fried golden. – Remove onto a plate and repeat the same with the balance. – These fried lollipops can also be eaten at this stage.
For making Drums of Heaven: – Heat oil in a wok and add the chopped ginger and garlic. Give a stir for 15 secs and then add the chopped onions. Sauté on high heat for a minute till the onions are soft. – Now add the Schezwan Sauce, give a mix and then add the soy sauce. Again give a mix and add the tomato ketchup. – Add the sugar and vinegar, give a mix and sauté on medium heat for a minute till the sauce is smooth and everything is mixed well. – Add the corn slurry and keep cooking it for another 30 secs till the sauce is thick and smooth. – Lastly add the lollipops fried earlier and stir fry it for a minute with the sauce to coat it well. Garnish with chopped spring onion greens, give a mix and serve hot.