Method

Prepare lollipops: Using a sharp knife, push the meat from the flat end of each wing down to the meatier end to create a lollipop shape. Scrape the exposed bone clean. In a large bowl, mix soy sauce, vinegar, red chilli sauce, garlic-ginger paste, salt, and red food colour (if using). Add chicken and marinate for at least 20 minutes (or up to 2 hours in the fridge).
About 20 min
Tip: The longer the marination, the more flavour penetrates the meat. Overnight refrigeration gives the best results.
Make the batter coating: Mix cornflour, maida, egg, and a pinch of salt in a bowl. Add the marinade from the chicken bowl (about 2 tbsp) and mix to a thick batter. Add each marinated chicken lollipop to the batter and coat thoroughly.
About 5 min
Tip: Using some of the marinade in the batter carries the flavour into the coating itself.
Deep fry: Heat oil to 175°C. Holding each lollipop by the bone, gently lower into the hot oil. Fry in batches of 4–5 for 6–8 minutes, turning once, until deep red and crispy. Drain on paper towels. For extra crispiness, fry a second time at 185°C for 1 minute. Serve immediately with Schezwan sauce, green coriander chutney, and thinly sliced raw onion rings.
About 25 min
Tip: The double-fry technique gives an extraordinarily crispy exterior. Rest 5 minutes between fries.

Nutrition per serving (estimate)

Contains: gluten, eggs, soy