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Char Siu Chicken Lollipops

Char Siu Chicken Lollipops

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    10mins

Less Than 30 mins Chicken Dinner Lunch Healthy Vegetarian Chinese Food Asian Food Fusion

What You Will Need

Ingredients

  • 250g chicken lollipops, around 10 pieces
  • vegetable oil for deep frying
  • 50g plain flour/maida
  • 50g corn flour
  • 1 egg, beaten
  • 50ml – 75ml water

Marinade

  • Kashmiri red chili powder 1 tsp
  • Black pepper powder ¼ tsp
  • Lee Kum Kee Premium Light Soy Sauce 1 tbsp

Sauce Mix

  • Lee Kum Kee Char Siu Sauce 4 tbsp

Dressing

  • White sesame seeds [toasted] 1 tsp

Made with
Lee Kum Kee products

CHAR SIU SAUCE

Other Sauces

CHAR SIU SAUCE
LIGHT SOY SAUCE (PET)

Soy Sauce

LIGHT SOY SAUCE

How to make it

  1. 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.
     
  2. Cover and refrigerate for a few hours if you have time, overnight would be ideal.
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
  6. 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.