Recipe- Delicious Chicken Lollipops Tossed In A Sweet, Spicy Sauce

Drums of Heaven are basically Chicken Lollipops tossed in a sweet, spicy sauce. The key to an amazing recipe is in the sauce which has to have the right balance of sweet and spicy! That’s what I’m showing you here today – how to make crispy lollipops and getting that well balanced sauce.

Drums of Heaven are really an extension of Chicken Lollipops. And I love them just as much. There is something about a plate full of drums of heaven that you get through leaving only bones and sticky fingers at the end. Sooo good!Everytime I made chicken lollipops at home, I make sure to fry an extra batch so I can toss them up in some sauce too. That way we have two different appetizers from one recipe!

If you are missing Chinese food as much as I am, this Drums of Heaven recipe will take care of those cravings. And because you make them at home, you know exactly what’s going into them; the lollipops remain crisp and there’s no artificial food colouring in the sauce!

Ingredients

For Chicken Lollipops

500 grams Chicken lollipop
1/4 cup Soy sauce
1 tbsp Vinegar
1 tbsp Tomato ketchup
1 tbsp Red chilli powder
1 tbsp Garlic paste
1/4 tsp Salt
1/4 cup Cornflour
2 tbsp All purpose flour
2 tbsp Rice flour
1 Egg
1 tbsp Ginger paste
Oil for frying

For Drums of Heaven

12-14 Chicken Lollipops Fried
2 tablespoons Oil
1 tablespoon Ginger finely chopped
1 tablespoon Garlic finely chopped
1/4 cup Onions finely chopped
2 Green Chillies finely chopped
1/4 cup Schezwan Sauce or Sriracha
1 tablespoon Light Soy Sauce
2 tablespoons Tomato Ketchup
1 teaspoon Sugar
1/2 teaspoon Cornstarch / Cornflour mixed in 4 tablespoons water to make a slurry
2 tablespoons Coriander finely chopped
2 tablespoons Spring Onions finely chopped (green part only)

Method

Chicken Lollipop

* Whisk together soy sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.

* In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.

* Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown – approx 3-4 minutes.

* Take these out on a tissue paper to blot out any excess oil and set aside.

Drums of Heaven

* In a wok or kadhai, heat oil and add ginger and garlic. Stir fry on high heat for a minute and add chopped onions.

* Keep stir frying till the onions soften and add green chillies. After a few seconds, add schezwan sauce, soy sauce, ketchup and sugar.

* Cook the sauce for 2 minutes, stir frying as it cooks.
Add the cornflour slurry and keep stir frying till it thickens (approx a minute or so).

* Add the chicken lollipop and coriander and toss well. Top it with chopped spring onions and serve.