• Char Siu Chicken Lollipops

Char Siu Chicken Lollipops

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Pat the chicken lollipops dry with absorbent paper. Set aside whilst you make the marinade. In a bowl mix together the remaining ingredients except the vegetable oil.
Cover and refrigerate for a few hours if you have time, overnight would be ideal.
After the lollipops have marinade a few hours, overnight would be ideal, remove and allow to drain for a few minutes whilst you heat the vegetable oil to 180C in a large wok.
Make the batter by mixing together the plain flour and corn flour. Add the beaten egg and slowly stir in the water until if forms a thick batter to coat the lollipops.
Dip the lollipops into the batter and then carefully plunge them into the hot oil. Deep fry for 10 minutes until crispy and golden brown.
In the meantime gently warm the Lee Kum Kee Char Siu Sauce with 4 tablespoons of water. Toss the crispy lollipops in the warmed Char Sui Sauce and serve sprinkled with toasted sesame seeds.