Fried Chicken Lollypops with Guava Barbeque SauceFrom luisascatering 5 years ago
- 16 pieces chicken lollipops shopping list
- salt and freshly ground black pepper to taste shopping list
- 1 teaspoon garlic powder shopping list
- pinch of cayenne pepper shopping list
- 1 cup cake flour (or all-purpose flour) shopping list
- canola oil for deep-frying shopping list
- 1 cup prepared guava barbecue sauce (recipe below) shopping list
- black and white toasted sesame seeds, for garnish shopping list
- For the Guava Barbecue Sauce: shopping list
- 2/3 cup soy sauce shopping list
- 1/4 cup brown sugar shopping list
- 1 cup banana ketchup (or regular ketchup) shopping list
- 2 tablespoons calamansi juice (or lemon or lime) shopping list
- 1/2 cup guava jam shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1 tablespoon hot sauce shopping list
How to make it
- Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
- Combine salt, pepper, garlic powder, and cayenne pepper, then rub into the chicken lollipops. Cover and marinate in the refrigerator for at least one hour.
- Place the flour on a plate and dredge the lollipops. Pat off any excess.
- Preheat the oil then deep-fry chicken lollipops for 6 to 8 minutes or until golden. Drain on paper towels to remove excess oil.
- Make the guava barbecue sauce: Blend all the ingredients and simmer the sauce for 2 minutes.
- Place the barbecue sauce in a bowl and toss in the hot chicken lollipops until well-coated. Serve with a garnish of sesame seeds.
- Sauce-storing tip: You can use the glaze for other meats or as barbecue sauce. The sauce should be good for five days when kept in an airtight container.