Crispy Fried Chicken Lollipops in Fiery Masala Sauce

Ingredients

• 1000 g chicken drumettes or winglets
• 80 g cornflour
• 60 g plain flour
• 4 garlic cloves
• 2 tsp Kashmiri chilli powder
• 2 tbsp soy sauce
• 3 tbsp tomato ketchup
• 600 ml sunflower oil
• 4 spring onions
• 15 g fresh ginger

Method

1. 1

   Mix cornflour, plain flour, 1 tsp Kashmiri chilli powder and a pinch of salt. Coat the chicken pieces thoroughly in the flour mixture.

2. 2

   Heat oil in a deep pan to 175°C. Fry chicken in batches for 10–12 minutes until golden brown and cooked through. Drain on kitchen paper.

3. 3

   In a wok or frying pan, heat 2 tbsp of the cooking oil over high heat. Fry minced garlic and grated ginger for 30 seconds.

4. 4

   Add soy sauce, ketchup and remaining chilli powder. Stir-fry for 1 minute until bubbling and glossy.

5. 5

   Toss the fried chicken pieces in the masala sauce until thoroughly coated.

6. 6

   Serve scattered with sliced spring onions.