Spice Up Your Day With Delicious Chicken Drums Of Heaven

New Delhi: Drums of Heaven are chicken lollipops tossed in a sweet and spicy sauce. It is a popular appetizer in restaurants but you can easily make these at home. Let’s check out the ingredients for the recipe.

Ingredients

For the Chicken Lollipops:

• 14-16 pieces Chicken lollipop (around 500 gms)
• 1/4 cup Soy sauce
• 1 tbsp Vinegar
• 1 tbsp Tomato ketchup
• 1 tbsp Red chilli powder
• 1 tbsp Garlic paste
• 1/4 tsp Salt
• 1/4 cup Cornflour
• 2 tbsp Plain flour (maida)
• 2 tbsp Rice flour
• 1 Egg
• 1 tbsp Ginger paste
• Oil for frying

For the Drums of Heaven:

• 12-14 Chicken Lollipops Fried
• 2 tbsp Oil (I used sunflower oil)
• 1 tbsp Ginger finely chopped
• 1 tbsp Garlic finely chopped
• 1/4 cup Onions finely chopped
• 2 Green Chillies finely chopped
• 1/4 cup Schezwan Sauce or Sriracha (you can use Tabasco sauce also)
• 1 tbsp Light Soy Sauce
• 2 tbsp Tomato Ketchup
• 1 tsp Sugar
• 1/2 tsp Cornstarch / Cornflour mixed in 4 tablespoons water to make a slurry
• 2 tbsp Coriander finely chopped
• 2 tbsp Spring Onions finely chopped (green part only)

Instructions

For the Chicken Lollipops:

1. Whisk together soy sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the cleaned chicken lollipops in it. Marinate for half an hour.
2. In the same bowl, add cornflour, plain flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
3. Heat about two inches of oil in a wok or kadhai. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top. Fry these on medium-high heat till golden brown (approx 3-4 minutes).
4. Take these out on tissue paper to blot out any excess oil and set them aside.

For the Drums of Heaven:

1. In a wok or kadhai, heat oil and add ginger and garlic. Stir fry on high heat for a minute and add chopped onions. Keep stir-frying till the onions soften and add green chillies. After a few seconds, add schezuwan sauce, soy sauce, ketchup and sugar. Cook the sauce for 2 minutes, stir-frying as it cooks.
2. Add the cornflour slurry and keep stir-frying till it thickens (approx a minute or so). Add the chicken lollipop and coriander and toss well. Top it with chopped spring onions and serve.