Chicken Lollipops in a Sticky Vindaloo Glaze
Chicken Lollipops in a Sticky Vindaloo Glaze
Category
Snacks & Starters
Cuisine
Modern Indian
Servings
3-4
Prep Time
20 hours
Cook Time
35 minutes
Vindaloo. The Chicken Lollipop Way.
By Mrs Balbir Singh®
Crisp chicken lollipops tossed in a bold, tangy vindaloo glaze — reduced down until it clings, glossy and full of flavour.
Not a curry. Not just a starter.
Something far more addictive.
Tip: For additional convenience you can ask your butcher for pre-prepared chicken lollipops
*Measurements refer to level measuring spoons
Author:Mrs Balbir Singh's Indian Cookery
Ingredients
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12 Chicken Wings
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1 tbsp Ginger-Garlic paste
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1 tbsp Cider Vinegar (or Goan Palm Vinegar/Toddy Vinegar)
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2 tsp Mrs Balbir Singh® Goan Vindaloo spice blend
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Salt (optional)
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4 tbsp Cornflour
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2 tbsp Plain Flour
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Water (to form a light coating)
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2 tbsp Oil
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1 tbsp Garlic, finely chopped
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1 tsp Ginger, finely chopped
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2-3 tsp Mrs Balbir Singh® Goan Vindaloo spice blend
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3 tbsp Tomato Purée or Passata
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1-2 tbsp Cider Vinegar (or Goan Palm Vinegar/Toddy Vinegar)
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Splash of Water
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Pinch of Sugar (optional)
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Sufficient amount of your frying oil of choice, to the depth of your choosing.
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Sesame seeds (optional)
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Spring Onions, chopped
FOR THE CHICKEN LOLLIPOPS
FOR THE STICKY VINDALOO GLAZE
FOR FRYING
FOR FINISHING & SERVING
Directions
MAKE THE CHICKEN LOLLIOPS
Cut chicken wings into drumettes and wingettes
Trim around the bone at the thinner end
Push the meat down to form a tight ball
Clean the bone to create a handle
👉 Or ask your butcher for pre-prepared chicken lollipops
MARINATE THE LOLLIPOPS
Mix the chicken with ginger-garlic paste, vinegar, spice blend, and a little salt.
Leave to marinate for at least 30 minutes. (longer if possible)
FRY THE LOLLIPOPS
Mix cornflour and plain flour with a little water
Lightly coat the chicken (not a thick batter)
Fry until golden, crisp, and cooked through
Remove and set aside (on kitchen roll / paper towel)
MAKE THE STICKY VINDALOO GLAZE
Heat oil and add garlic and ginger. Add tomato and cook briefly (1–2 minutes)
Add the spice blend and cook for a few minutes until aromatic. Add vinegar and a splash of water
Reduce until thick, glossy, and intense
TO FINISH & SERVE
Add the fried chicken to the glaze. Toss on high heat until evenly coated. Cook for 1–2 minutes until the glaze clings.
Garnish with spring onions or sesame seeds (optional)
Serve immediately while hot and crisp. Spoon over extra glaze if desired.
💡 Tips
Keep the coating light for maximum crispness
The glaze should be thick and glossy, not runny
Adjust vinegar to taste for more tang
Recipe Video
Recipe Note
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
