Korean Fried Lolly Pops

About Korean Fried Lolly Pops

Ingredients

• Chcken lolly pops 12
• Milk 2 cups
• Salt ½ tsp
• Cornflour 1 cup
• Oil to deep-fry
• Sauce
• Korean chilli paste 2 tbsps
• Tomato sauce 2 to 3 tbsps
• Worcestershire sauce 1 tbsp
• Soy sauce ½ tsp
• Green chillies, finely chopped 2
• Sugar 1 tsp
• White pepper powder ¼ tsp
• Red chilli powder 1 tsp
• Oil 1 tbsp
• Garlic, finely chopped 3 to 4 cloves
• Ginger, finely chopped 1 tbsp
• Medium onion, finely chopped 1
• Spring onion greens, chopped 1 stalk

How to Make Korean Fried Lolly Pops (Stepwise Photos)

Method

1. Take the chicken lollypops in a large mixing bowl, pour milk over them and set aside for 30 minutes to marinate.
2. Drain chicken lollypops and place them on a plate and sprinkle some salt on them.
3. Spread cornflour on another plate, roll the chicken lollypops in it.
4. Heat sufficient oil in a deep pan and deep fry the lollypops till golden. Drain on absorbent paper.
5. To make sauce, mix Korean chilli paste, tomato sauce, Worcestershire sauce, soy sauce, green chillies, sugar, white pepper powder and red chilli powder in a bowl and mix well.
6. Heat oil in a non-stick pan, add garlic, ginger and onion and saute till golden. Add the sauce mixture and mix well.
7. Add the deep-fried chicken lollypops and toss till the lollypops are well coated with the sauce.
8. Transfer into a serving dish, garnish with spring onion greens and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps