Chicken Lollipop in Nepali Style | Food Recipe

YUMMY CHICKEN RECIPE


CHICKEN LOLLIPOP 
How to Make Chicken Lollipop in Nepali Style | Food Recipe  
YUMMY NEPALI KITCHEN 

Hello hi Namaste,
Today I am going to show you how to make Chicken Lollipop. Chicken lollipop is made of chicken wings. Frozen chicken wings is easily available on department store.
After you take the chicken wings, cut the end of the bone as shown in video and turn it on opposite side. Put all the flesh on one end as shown.

Ingredients required:- 
  1. Chicken wings 
  2. Flour 
  3. Red chilli powder 
  4. Ginger and garlic paste 
  5. Black pepper 
  6. Corn flour 
  7. Salt 
  8. Soya sauce 
  9. Sunflower oil.  
Method: 
  • At first take the chicken wings on a bowl. 
  • Add some ginger and garlic paste, 
  • Black pepper, 
  • Few drops of soya sauce and a pinch of salt. 
  • Mix it well. And leave it at least for 10 minutes. 
Making Paste: 
  • Take a mixing bowl. 
  • Put some ginger and garlic paste, 
  • Salt, 
  • Corn flour, 
  • Flour, 
  • Red chilli powder, 
  • Black pepper, 
  • Soya sauce. 
And add some water, Then mix this ingredients with the help of balloon whisk. If the paste is too thin enough, then add some corn flour on it. The paste should be little thick.

Ready to be cooked: 
  • Now take a karai (Pan). 
  • Heat some oil on it. 
  • With the help of tongs, take the chicken wings and mix it on the paste properly as shown in video. 
  • Then fry it well on the karai (Pan). 
  • Follow the same process on every chicken wings. Fry it until it turns into red colour. 
  • Turn it other side with the help of spatula. 
Excess oil should be taken out with spatula. Then keep it on a tissue paper kept on a plate.

You can also garnish aside with cucumber, carrot and coriander.
Finally chicken drumstick is ready to be served. Thank you, Bye bye.

Video:: 
All method is shown in this video



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YUMMY NEPALI KITCHEN: Chicken Lollipop in Nepali Style | Food Recipe
Chicken Lollipop in Nepali Style | Food Recipe
YUMMY CHICKEN RECIPE
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