Korean Hot Garlic Chicken Lollipop Recipe

A bold and flavorful chicken lollipop dish, glazed with a fiery combination of Custom Culinary Master’s Touch^® Korean BBQ Sauce and Hot Wings Sauce, infused with garlic for a delicious kick.

Made with:

What You'll Need

* Yield = 4 Portions

Quantity	Ingredients
	For Chicken Lollipop:
500 g	Chicken lollipops (drumette style)
30 g	Garlic paste
15 g	Soy sauce
90 g	Custom Culinary Chef’s Own^™ Tempura Batter
50 g	Water
for deep frying	Oil
	For the Sauce:
45 g	Custom Culinary Chef’s Own^™ Hot Chili Marinade
30 g	Custom Culinary Masters Touch^® Hot Wing Sauce
10 g	Garlic (minced)
30 g	Butter
30 g	Diced Red / Yellow / Green bell pepper
15 g	Honey (optional, for a slightly sweet glaze)

Preparation

1. Marinate the Chicken:

In a bowl, mix 500 g chicken lollipops with garlic paste and soy sauce.
Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

2. Coat the Chicken:

Prepare a batter by mixing Chef's Own Tempura Batter and water.
Dip each marinated chicken lollipop into the batter, ensuring it's evenly coated.

3. Fry the Chicken:

Heat oil in a deep pan or fryer to 175°C.
Deep fry the chicken lollipops in batches until golden brown and crispy (about 6-8 minutes).
Drain on paper towels or a wire rack to remove excess oil.

4. Prepare the Sauce:

In a pan, melt 30 g butter over medium heat.
Add 10 g minced garlic and sauté until fragrant (about 1 minute).
Add the diced Red / Yellow / Green bell pepper and sauté.
Stir in Hot Chili Marinade, Hot Wings Sauce, and honey (optional). Cook for 2-3 minutes until the sauce thickens slightly.

5. Toss the Chicken:

Add the fried chicken lollipops to the pan with the sauce.
Toss well to coat the chicken evenly with the hot garlic glaze.

6. Serve: Arrange the glazed chicken lollipops on a serving plate. Garnish with chopped green onions or sesame seeds for added flair.