Korean Fried Lolly Pops

Korean Fried Lolly Pops

From   Tea Time

Prep: 45 minutes


Cook: 25 minutes


Method: Easy


Course: Starter


Type: Indian

Deep-fried chicken lollypops served tossed in a Korean style sauce


  • 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


  • Take the chicken lollypops in a large mixing bowl, pour milk over them and set aside for 30 minutes to marinate.
  • Drain chicken lollypops and place them on a plate and sprinkle some salt on them.
  • Spread cornflour on another plate, roll the chicken lollypops in it.
  • Heat sufficient oil in a deep pan and deep fry the lollypops till golden. Drain on absorbent paper.
  • 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.
  • Heat oil in a non-stick pan, add garlic, ginger and onion and saute till golden. Add the sauce mixture and mix well.
  • Add the deep-fried chicken lollypops and toss till the lollypops are well coated with the sauce.
  • Transfer into a serving dish, garnish with spring onion greens and serve hot.