Sweet & Spicy Crispy Chicken Lollipops
Looking for a crowd-pleasing appetiser?
These Korean-inspired chicken lollipops are crispy, saucy, and packed with flavour.
Perfect for hosting, they’ll disappear as fast as you can make them - trust me, I learned that at Friendsgiving this year. It was INCREDIBLE!!!!
Hey, I'm Verna!
About this recipe
If you’re looking for the ultimate crowd-pleaser, these Korean-inspired chicken lollipops are it.
Perfect for hosting, these crispy, flavour-packed bites disappear as fast as you can make them!
When I first made these for Friendsgiving, they barely had time to cool after coming out of the air fryer before they were devoured. Tossed briefly in that sweet-and-spicy gochujang glaze, they were gone in under a minute.
That’s when I knew I had to create a proper recipe to share. So, whether you’re entertaining friends or just treating yourself, these lollipops are sure to be a hit.
About the Recipe
These Korean chicken lollipops are an irresistible combination of crispy, juicy chicken and a flavour-packed sauce. Here’s why you should try them:
- Versatile Cooking Methods: Whether you prefer air frying, deep frying, or baking, there’s a method for everyone.
- Perfect for Hosting: They’re easy to eat, making them ideal for parties, game nights, or even a fancy appetiser.
- Quick and Easy: With simple ingredients and a straightforward process, they’re doable for cooks of any skill level.
- Customisable Spice Levels: Adjust the heat by adding more or less gochujang to suit your taste.
Ingredients
For the chicken:
- 1kg chicken legs (drumettes)
- 1/2 tbsp cooking oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground paprika
- 1/2 tsp salt
For the batter:
- 2 tbsp plain flour
- 2 tbsp cornflour (aka cornstarch)
Oil:
- Oil spray for air fryer or oven
- Enough oil for deep frying (if deep-frying)
For the sauce:
- 1 tbsp gochujang
- 1 tbsp honey
- 1/2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
Pair it with
Instructions
1. Preparing the Chicken:
- Shape the Chicken: French the chicken legs by pushing the meat down to the base, exposing the bone for that classic lollipop shape. Here’s how:
- Use a sharp knife to cut around the thin end of the drumstick, slicing through the skin and tendons.
- Push the meat down toward the thicker end, turning it inside out to create a plump lollipop shape.
- Trim any excess cartilage or sinew for a neat finish. (Tip: Ask your butcher to do this for you if you prefer!)
- Marinate: In a bowl, mix the garlic powder, onion powder, paprika, salt, and cooking oil. Rub the seasoning all over the chicken and let it marinate for at least 30 minutes or overnight for extra flavour.
- Coat: Combine the plain flour and cornflour in a bowl. Dredge the marinated chicken in the flour mixture, shaking off excess.
2. Choose one of the cooking options below:
Air Fryer Method:
- Preheat: Set your air fryer to 190°C (380°F) and preheat for 5 minutes.
- Cook: Spray the chicken lollipops with oil spray and arrange them upright (if you can) in the air fryer basket. Cook for 15-20 minutes, flipping halfway, until golden brown and crispy.
- Toss in Sauce: While the chicken cooks, prepare the sauce (instructions below). Toss the crispy lollipops in the sauce and serve hot.
Deep Frying Method:
- Heat Oil: Heat oil in a deep pan or fryer to 180°C (350°F).
- Fry: Carefully add the coated chicken lollipops in batches, frying for 8-10 minutes until crispy and cooked through. Drain on paper towels.
- Toss in Sauce: Toss the fried lollipops in the sauce and serve immediately.
Oven Method:
- Preheat: Preheat your oven to 200°C (390°F).
- Bake: Arrange the coated chicken lollipops on a lined baking tray and spray with oil. Bake for 25-30 minutes, flipping halfway, until golden brown and cooked through.
- Toss in Sauce: Toss the baked lollipops in the sauce and serve while warm.
Making the Sauce
- In a small pan over medium heat, combine the gochujang, honey, soy sauce, sesame oil, and rice vinegar.
- Simmer for 2-3 minutes until the sauce thickens slightly.
- Remove from heat and let it cool slightly before tossing with the cooked chicken lollipops.
Notes
- Adjust the gochujang for your spice preference.
- For extra crispiness, double-dip the chicken in the flour mixture.
- Make sure the chicken is cooked to an internal temperature of 75°C (165°F).
No matter how you cook them, these chicken lollipops are sure to be a hit. Let us know your favourite method in the comments below!
FAQs
1. Can I make these ahead of time?
Yes! You can prepare the chicken up to the marinating stage and store it in the fridge overnight. Cook them fresh for the best texture.
2. What can I substitute for gochujang?
If you can’t find gochujang, sriracha makes a decent substitute!
3. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven for a few minutes to regain crispiness.
4. Can I use chicken wings instead of drumsticks?
Absolutely! Just adjust the cooking time as wings may cook faster.
5. How spicy is this recipe?
It has a mild kick, but you can reduce the gochujang or add more honey to tone it down.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
