Chicken lollipops

Ingredients

• Chicken lollipops
• 1kg (2.2 lbs) chicken wings
• thumb-sized piece ginger, finely grated
• 1 tbsp Kashmiri chilli powder
• 1.5 tbsp soy sauce
• 1 egg
• 5 tbsp flour
• 5 tbsp cornflour
• oil for frying
• coriander to garnish
• Tamarind dipping sauce
• 2 tbsp brown sugar
• 5 tbsp tamarind puree
• small piece ginger, finely grated
• 0.5 tsp salt
• 3 tbsp water

Directions

1. Chicken lollipops
2. To prepare the chicken wings, cut off the wing tips and discard. For the drumette (the part closest to the breast), scrape the meat, pushing it to one end to create a lollipop shape with a clean bone and a nugget of meat. For the flat, remove the smaller of the two bones, then scrape the meat around the remaining bone, pushing it to one end to form a lollipop shape.
3. Place the chicken wings in a bowl. Add the ginger, soy sauce, chilli powder, egg, and flour, then mix well.
4. Heat the oil to 160°C (320°F) and carefully lower the chicken wings in, working in batches if necessary to avoid overcrowding the pan. Turn every 2-3 minutes, cooking for a total of 8-10 minutes depending on the size of the wings. Remove from the oil and place on a tray with a rack to drain excess oil.
5. Serve with tamarind dipping sauce and garnish with coriander.
6. Tamarind dipping sauce
7. Place all ingredients in a small pot and bring to a light simmer. Cook for 3-4 minutes. The sauce is now ready to serve.