Lollipop Chicken (Lollipop Murgh)

To make a meal out of this popular Indo-Chinese appetizer, serve it with Indian flatbreads and a squeeze of lemon juice or basmati rice.

Serves: 4Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. ginger-garlic paste
  • 4 Tbsp. all-purpose flour
  • 4 Tbsp. corn flour
  • 3 Tbsp. soy sauce
  • 1 tsp. red chili powder
  • 1 tsp. sugar
  • 1⁄2 Tbsp. white vinegar
  • 8 small chicken drumsticks, skinned
  • 1 1⁄2 cups vegetable oil


  • In a large bowl, combine the ginger-garlic paste, all-purpose flour, corn flour, soy sauce, red chili powder, sugar, and vinegar. Add enough water to make a thin, smooth consistency. Add the chicken and refrigerate for 4 hours.
  • In a deep pan, heat 5 to 6 tablespoons of vegetable oil. Add a few pieces of chicken to the oil, and pan-fry until crisp. If the oil begins to splatter, you can cover the pan with a splatter guard or a cover. Continue until all the pieces are cooked. Discard any remaining marinade.
  • Remove the chicken pieces and place on a paper towel to drain off any excess oil. Serve immediately.