In the mid- 1980’s, I had a little side business in Manila — a tiny pub that featured some pupus (small plate appetizers), along with draft beer, a dart game room and some karaoke singing. I hired this great cook who had just been laid off from his job at a restaurant and let him decide the pub’s menu items. His top recommendation was the chicken lollipop: deep-fried chicken wings prepared in a manner that made their bones a convenient handle, much like candy on a stick. Indeed, it was the most popular item on the menu and we often ran out of supply as the evening progressed.
In my mind, I knew how to prepare the chicken lollipop, but I never really tried to prepare it myself. Until now. It takes some patience to do it, but the reward is three-fold. The next time you host a cocktail party at your home, try to serve these delicious appetizers. You’ll surely impress your guests.
It’s hard to accurately describe the preparation of the chicken wings, so I thought I’d search the Internet for a demonstration video that you can follow along. Here’s the link.
2 lbs chicken wings prepared according to the video instructions
2 eggs, beaten
2 tbsps all-purpose flour
2 cups Panko bread crumbs.
Salt and pepper to taste
1-2 cups Olive oil for frying
1 medium cucumber, sliced
1/2 cup julienned carrots
1/2 cup sweet chili sauce for dipping
Season the prepared chicken lollipops with salt and pepper. In a small bowl, beat the eggs before adding the flour. Mix well until all of the flour is dissolved. Place the Panko bread crumbs on a plate.
Take one chicken lollipop at a time, dip it in the egg batter, then roll it on the plate with the bread crumbs. Heat the Olive oil in a small but deep sauce pan over medium heat. Deep fry the chicken lollipops several at a time until they turn golden brown on all sides. Remove from pan and set them on a plate lined with paper towel to drain excess oil. Serve while warm on a plate garnished with cucumber slices and carrots, and with the sweet chili sauce for dipping.