Gordon Ramsay Lollipop Chicken Recipe

This Gordon Ramsay Lollipop Chicken is a crispy and juicy recipe, which is made with full chicken wings and a fiery ginger-garlic paste marinade. It’s the perfect party appetizer, ready in about 25 minutes.

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Gordon Ramsay Lollipop Chicken Ingredients

For the Chicken:

• 800g full chicken wings

For the Marinade:

• 45g soy sauce
• 5g red chili pepper powder
• 15g ginger-garlic paste
• 15g ketchup
• 15g vegetable oil

For the Batter:

• 60g all-purpose flour
• 30g rice flour
• 10g cornflour
• 5g cornstarch
• 1 egg
• 2.5g salt

For Frying:

• Vegetable oil (enough for deep frying)

How To Make Gordon Ramsay Lollipop Chicken

1. French the Wings: Carefully cut through the joint of each wing to separate the drumette and the flat. For each piece, push the meat down to the end of the bone to create a “lollipop” shape.
2. Marinate the Chicken: In a large bowl, whisk together the soy sauce, red chili pepper powder, ginger-garlic paste, ketchup, and vegetable oil. Add the chicken lollipops, ensuring they are fully coated. Cover and let them rest in the refrigerator for at least 1 hour, or up to 12 hours for maximum flavor.
3. Prepare the Batter: In a separate bowl, whisk together the all-purpose flour, rice flour, cornflour, cornstarch, egg, and salt. The batter should be smooth and thick enough to coat the chicken. Let the batter rest for 10 minutes.
4. Heat the Frying Oil: Pour vegetable oil into a deep pot or fryer until it’s several inches deep. Heat the oil to 175°C (350°F).
5. Batter and Fry: Dip each marinated chicken lollipop into the batter, ensuring an even coating. Carefully place them into the hot oil, frying in small batches to avoid overcrowding. Fry for about 5 minutes, or until the chicken is golden brown and cooked through.
6. Drain and Serve: Remove the cooked chicken from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.

Recipe Tips

• How to get a clean handle? For a professional look and an easy-to-hold handle, wrap the exposed bone end of each lollipop with a small piece of aluminum foil before frying.
• How to make the chicken extra crispy? Use the double-fry method. First, fry the chicken for 4 minutes at 175°C (350°F). Let it rest for 2 minutes, then increase the oil temperature to 190°C (375°F) and fry for 1 more minute.
• Why should I rest the batter? Letting the batter rest for at least 10 minutes allows the flours to fully hydrate, which results in a smoother consistency and helps the batter adhere better to the chicken.
• What’s the best way to keep lollipops crispy? Instead of placing fried chicken directly on paper towels, put them on a wire rack set over the towels. This allows air to circulate underneath, preventing the bottom from getting soggy.

What To Serve With Lollipop Chicken

These flavorful chicken lollipops are fantastic on their own but are even better with a dipping sauce.

• Sweet chili sauce
• Sriracha mayonnaise
• A simple soy-ginger dipping sauce (soy sauce, rice vinegar, grated ginger, and a pinch of sugar)

How To Store Lollipop Chicken

• Refrigerate: While best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 200°C (400°F) for 5-10 minutes, or until heated through and crispy.

Lollipop Chicken Nutrition Facts

• Calories: 150 kcal
• Carbohydrates: 10g
• Protein: 12g
• Fat: 7g
• Sodium: 350mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Chicken Liver Pate Recipe
• Gordon Ramsay Stuffed Chicken Legs Recipe