Lollipop Chicken is a popular appetiser at Indian Chinese restaurants. Drumsticks are marinated in spices, frenched and deep fried with a crispy batter. Children (and adults) alike will keep asking for these drumsticks! This is my mother's version.
French the drumsticks. Hold chicken drumsticks vertically with the bone facing upwards. Use a sharp knife and cut around the bone.
Slide chicken downwards until drumstick looks like a lollilop.
Add all marinade ingredients to drumsticks, mix and marinade for 10 minutes.
Mix all batter ingredients together.
Heat enough oil in deep pan or wok for deep frying.
Dip drumsticks in batter one at a time, holding it vertically and dipping the meat in.
Place drumsticks one at a time, holding drumstick vertically to allow the drumstick to fry and remain vertical. Hold for a minute then let go and fry until done, about 4-5 minutes. Repeat with others (you may fry multiple at once, depending on the size of your pan).
Drain chicken on paper towel. Wrap ends with foil and serve with your favourite dipping sauce.