Gluten-Free Chicken Lollipops
Transform your next appetizer spread with these irresistible *Gluten-Free Chicken Lollipops*! Perfectly seasoned and fried to golden-brown perfection, these bite-sized drumettes boast a satisfyingly crispy coating made from a blend of rice flour and cornstarch. Marinated in a flavorful mix of gluten-free soy sauce, ginger-garlic paste, and a hint of red chili, each "lollipop" is bursting with bold and zesty flavors. This gluten-free snack is ideal for entertaining, serving as a crowd-pleasing starter, or treating yourself to a savory indulgence. Finished with a sprinkle of fresh cilantro and a squeeze of lime, these fun and easy-to-make chicken lollipops deliver a perfect crunch in every bite—without compromising on dietary needs. Try this dish today to elevate your appetizer game!
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Recipe Information
Ingredients
- 20 pieces Chicken drumettes
- 1 cup Rice flour
- 0.5 cup Cornstarch
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Ground black pepper
- 1 large Egg
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 2 cups Vegetable oil
- 2 tablespoons Chopped fresh cilantro
- 4 pieces Lime wedges
Instructions
Begin by preparing the chicken drumettes. Use a sharp knife to loosen the meat from the bone at the thinner end of the drumette and push the meat downwards to create a lollipop effect. Repeat for all the drumettes and set aside.
In a large mixing bowl, combine the ginger-garlic paste, gluten-free soy sauce, red chili powder, ground black pepper, white vinegar, and salt to make the marinade.
Add the prepared chicken lollipops to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator. Longer marination (up to 2 hours) will enhance the flavor.
In another bowl, whisk the egg. In a separate wide plate, mix the rice flour and cornstarch well.
Heat the vegetable oil in a deep frying pan over medium-high heat.
Dip each marinated chicken lollipop first into the beaten egg and then roll them in the rice flour-cornstarch mixture to coat evenly.
Once the oil is hot, carefully place the coated chicken lollipops into the pan. Do not overcrowd the pan; fry in batches if necessary.
Fry the chicken lollipops for about 8-10 minutes or until they are golden brown and cooked through, turning occasionally.
Remove the fried chicken lollipops from the pan and drain them on a paper towel-lined plate to remove excess oil.
Garnish the lollipops with chopped fresh cilantro and serve hot with lime wedges on the side for added zest.
Nutrition Facts
Calories |
6624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 583.0 g | 747% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 270.8 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 5034 mg | 219% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 1.4 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 182 mg | 14% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2518 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
