Loknagar: George likes his chicken spicy
almostgotem: Thats a lot of leftover sauce…I’m gonna need more lollipops.
TheSkinnyD: Why on earth would you not dip the things in the sauce, thus keeping the bone clean and keeping the lollipop thing going? Now the person eating these is gonna have sticky, sauce covered fingers and all you’ve managed to do is make buffalo wings with an extra step.
virtualmitch101: If I live in an apartment, how do I dispose of all that oil after use?
melvocado: Looks delicious but that’s 1001 ingredients I don’t have in my kitchen
OniExpress: I don’t get leaving the skin on, folding it up so there’s a double layer, and then covering it in batter. Isn’t the whole point of leaving the skin on chicken to have it get crispy?
I think this would be better with a slight flour dredge, so that the skin can take on some crunch. At least give it a quick fry before battering or something.
mohnjossey: I’ll admit it. When I read that title, I nearly gagged. But, after watching the gif and reading the recipe, I am certainly going to try this out in the near future. I think it was more or less the idea of a chicken kung pao flavored lollipop. Just goes to show you, never judge a GIF by its title.
speedylee: **[Kung Pao Chicken Lollipops](https://www.tastemade.com/videos/kung-pao-chicken-lollipops)** by Tastemade
*SERVINGS: 2 to 4*
**INGREDIENTS**
* 6 cups vegetable, canola or peanut oil
* 1 pound (about 8 to 10) chicken drummettes, at room temperature
* 1 tablespoon cornstarch
* 1/2 teaspoon white pepper
* 1/2 teaspoon Chinese five-spice
**For fry batter:**
* 1 egg
* 1 1/2 cups buttermilk
* 3/4 cup white rice flour
* 1/4 cup cornstarch
* 1 teaspoon baking soda
* 1 teaspoon kosher salt
*Kung Pao sauce:*
* 8 chilies de árbol, stemmed, seeded and torn
* 2 tablespoons vegetable, canola or peanut oil
* 3 scallions, finely chopped (white & green parts), reserving 1 tablespoon for garnish
* 3 large cloves garlic, finely chopped
* 2 tablespoons grated fresh ginger
* 1/3 cup Shaoxing wine
* 1/3 cup black soy sauce
* 1/3 cup brown rice vinegar or black vinegar
* 1/4 cup sweet chili sauce
* 1/2 teaspoon white pepper
* 1/4 cup roasted unsalted peanuts, plus 1 tablespoon, chopped, for garnish
* Handful fresh cilantro leaves with tender stems
**INSTRUCTIONS**
1. In a heavy, medium pot over medium heat, add the oil and heat to 350 degrees.
2. To prepare the chicken: Trim any fat, skin or bone off the tip of the drummettes. Using sharp culinary scissors, cut the meat around the circumference of the bone so that it is no longer attached. Push the meat upward, practically turning it inside out at the top, to resemble a lollipop.
3. Place into a shallow baking dish or bowl. Continue with the remaining drummettes. Sprinkle with the cornstarch, white pepper and Chinese five-spice and toss to evenly coat. This will help the batter to stick. Set aside.
4. In a small bowl, whisk together the egg and buttermilk. Set aside.
5. In a large mixing bowl, whisk together the flour, cornstarch, baking soda and salt. Add the egg mixture and whisk to combine until smooth.
6. Dip each of the lollipops into the batter to coat. Allow any excess batter to drip off. In batches, gently place the battered lollipops in the hot oil and fry for 6 to 8 minutes until golden brown and fully cooked. Remove onto a cooling rack set over a baking sheet.
7. To make the sauce, in a medium saucepan over medium heat, add the chilies to lightly toast, 30 seconds to 1 minute, until fragrant. Add the oil and stir to combine. Add the scallions, garlic and ginger. Stir and cook for 2 minutes until softened. Add the Shaoxing wine, soy sauce, vinegar, sweet chili sauce and white pepper. Whisk to combine. Simmer until thickened. Add the peanuts and toss to combine.
8. Put the drummettes in the pan and gently toss to coat in the sauce. Plate and garnish with scallions, peanuts and cilantro.
dodolungs: Ive honestly never seen someone do that to a chicken leg before, something to try 😀 looks like perfect finger food. Better than wings even.
insannadenny: Note to people who didn’t know (my husband for sure didn’t):
Black soysauce is NOT your usual soysauce! It is differently fermented and significantly sweeter, and also thicker (crucial to the dish). Its also called dark-soysauce in times.
Some says add some sugar for the sweetness, i see people saying worcestershire sauce (in less amount) works too. I don’t have a garantee tho.
Ufokaraage: Huh. For some reason I expected Kung Pao Chicken flavored lolipops
QueenOfLollypops: I approve!
buttcrack90210: will do this…. without the peanuts.
Anebriviel: Kung Pao chicken needs sesame oil. Would eat though.
seth_threeballs: Why does everyone just ruin stuff with parsley, it’s almost like some magic wonder garnish that’s supposed to make your food better or something. It’s not an Asian flavour at all.
solomoncowan: As a bbq connoiseur this really pisses me off
farligtiger: There’s white pepper now?
afrikanmarc: Looks disgusting.
THE_MAGIC_OF_REALITY: What
aManPerson: i like this. drumbsticks are even cheaper than chicken wings at the store.
jammycarrot: Who uses a metal whisk in a metal pan???????
