Chicken Lollipops (Jow Nn Heung Gai)

Try this Chicken Lollipops (Jow Nn Heung Gai) recipe, or post your own recipe for Chicken Lollipops (Jow Nn Heung Gai)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chicken Lollipops (Jow Nn Heung Gai) Ingredients

** NO E ***	COATING MIXTURE
20 Chicken drummettes	1/3 c Flour
MEAT MARINADE	1/3 c Cornstarch
1 ts 5-spice powder	1/4 ts White pepper
1 1/2 ts Salt	1/4 ts Five spice powder
1 Garlic cloves; finely minced	1/4 ts Paprika
OR	FOR FRYING
2 -Garlic cloves	4 c Oil
1 tb Ginger;fresh; finely minced

Instructions for Chicken Lollipops (Jow Nn Heung Gai)

PREPARATION: Separate the skin and tendons attached to the narrow end of the drummette and push the meat down towards the thick end. You now have a "lollipop." Repeat procedure for the rest of the drummettes. Mix with meat marinade and let stand for 4 hours or overnight. Mix coating. COOKING: Heat oil in wok over medium high heat. Coat lollipops in flour mixture, then deep fry until golden brown. Drain on paper towels and serve hot. DO AHEAD NOTES: Lollipops can be deep fried then frozen. To reheat, heat oven at 425 degrees. Spread frozen lollipops on cookie sheet and reheat for 15 minutes or so. A faster method is to thaw out and deep-fry again briefly. COMMENTS: Do not overcook the chicken. It only takes about 3 minutes or a little more to cook through. These make great hors doeuvres. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"

Main Ingredient: ChickenCuisine: Chinese