Indian-Chinese Chicken Lollipop
Drums of heaven is crispy fried chicken lollipop tossed in a sweet and spicy sauce. This is an absolute favourite of kids as well as adults and especially those who loves Chinese food with the right balance of sweetness and spiciness. This Indian-Chinese chicken lollipop is a perfect party appetizer!
Chicken lollipop Indo-Chinese style is a popular and most loved Indo-Chinese appetizer. This restaurant style chicken lollipop coated with a delicious sweet spicy sauce is crispy on the outside and soft and succulent on the inside.
Restaurant style drums of heaven can be made easily at home and taste even better homemade. I love chinese food and it’s so fun creating my favorites at home.
IS DRUMS OF HEAVEN AND CHICKEN LOLLIPOP SAME?
Drums of heaven is basically an extension of chicken lollipop. Chicken lollipop is basically a batter-coated deep fried chicken wings which is usually served as starters, made by frenched cut chicken drumettes and wingettes. Chicken lollipop are crispy fried chicken wings that are succulent and flavorful from the inside and absolutely crisp from the outside. It is mostly served with spicy schezwan sauce or sweet red chilli sauce. Drums of heaven is those crispy fried chicken lollipop that is further cook and tossed in sweet, spicy sauce making it slightly saucy and sticky. This is the most popular starter which hits the menu of any Indo-Chinese restaurants.
Everytime I made chicken lollipops at home, I make an extra batch to turn them into drums of heaven by tossing them up in sauces. That way we have two different appetizers from one recipe!
This insanely delicious Indo-Chinese chicken lollipop can be enjoyed as a starter/appetizer for your meal or with your favorite drinks. It can also great to serve as a side dish with fried rice, noodles or other simialr rice dishes.
If you are missing Chinese food as much as I am, this Drums of Heaven recipe is what you need to try to satisfy those cravings. It is super easy to make without using any artificial food colour or MSG aka ajinamoto. So do try out the recipe and let me know your thoughts about the recipe in the comments below.
WHAT YOU’LL NEED FOR DRUMS OF HEAVEN:
This section explains what all ingredients is used in making the drums of heaven, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
Ingredients For Making The Chicken Lollipop:
CHICKEN LOLLIPOP – I have used store bought big size chicken lollipops. Preferably use big size chicken wings to make the lollipop.
PEPPER – Crushed black peppercorns is used instead of store bought pepper powder.
SALT – Himalayan pink salt is used. You can use normal salt.
RED CHILLY POWDER – Chilly is used for the extra heat. You can adjust and use as per your heat preference or can opt out.
VINEGAR – Regular white vinegar is used.
SOYA SAUCE – Dark soya sauce is used. Marinating with soy sauce gives a perfect touch of Indo-Chinese flavor
RED CHILLI SAUCE – Sweet chilli sauce is used. You can use schezwan sauce instead of sweet red chilli sauce. Marinating with chilly sauce or schezwan sauce gives a perfect touch of Indo-Chinese flavor
GINGER GARLIC PASTE – Freshly ground ginger garlic is used here. It helps to get rid of raw aroma from the chicken and add nice flavor. I used mortar and pestle to ground them. You can use grater or use store bought ginger garlic paste.
EGG – Egg is used as a binding agent. It binds all the ingredients together well. It also tenderize the lollipop making it soft and tender even after deep frying.
ALL PURPOSE FLOUR AND CORNFLOUR/CORNSTARCH – They are used for coating the chicken lollipop. It helps in getting a crispy and crunchy chicken lollipop.
OIL – Sunflower oil is used for deep frying the chicken lollipop. You can use vegetable oil. Used good amount of oil.
Ingredients For The Sauce:
VINEGAR – Regular white vinegar is used. You may use the dark vinegar or other variety of vinegar.
SOYA SAUCE – Dark soya sauce is used. Soya sauce gives a perfect touch of Indo-Chinese flavor
RED CHILLY SAUCE – Used sweet red chilly sauce. It gives a perfect touch of spiciness and sweetness to the dish. You can also substitute it with spicy schezwan sauce.
KETCHUP/TOMATO SAUCE – Tomato ketchup is used. It gives a perfect touch of sweetness to the dish.
SUGAR – White granulated sugar is used. You may use brown sugar or palm sugar. Sugar is optional. You can omit it if you don’t want to use.
HIMALAYAN PINK SALT – Used pink salt, you can use the normal salt
CORNFLOUR/CORNSTARCH – Cornflour gives a nice glossy finish and makes the dish saucy and thick.
WATER – Only 2-3 tablespoon water is used in the whole cooking process.
Ingredients For Making Drums Of Heaven:
OIL – Used the leftover oil from the frying of chicken lollipop.
GINGER, GARLIC & ONION – They are finely chopped, you may grate them and use. They add a nice aroma and flavor to the dish.
KASHMIRI RED CHILLY – Kashmiri red chilly helps to deliver a nice red colour to the dish. They are not spicy as the regular red chilly powder. They are soaked in hot water and then made into paste. I used mixie to grind them into paste. You can also use store bought Kashmiri red chilly powder.
GREEN CHILLY – Used finely chopped green chilly for the extra heat and flavor. This is optional or use it as per your heat level tolerance.
SPRING ONION – Only the greens of the spring onion is used. Spring onion adds freshness and a nice zing to this dish. You can also add few chopped coriander leaves, it really adds a nice flavor.
SOME USEFUL TIPS:
Crispy And Crunchy – All purpose flour and cornflour helps to deliver crispy crunchy chicken lollipops.
Soft And Tender Chicken – You can soak the chicken in buttermilk or yogurt & water mixture for few minutes before marinating the chicken. This helps the chicken to soften and avoid turning hard once fried.
Succulent Chicken– Egg help to achieve juicy and succulent chicken pieces. It also bends all the marination ingredients together and doesnt splits away while frying.
Enchance Flavor and Taste – Highly recommended to marinate the chicken for atleast few minutes prior to frying. It helps to achieve a perfect taste and flavor to the dish. You can start by preparing the chicken marination. Keep aside and do the rest of the preparation of the dish. This way the chicken gets marinated for atleast 10-15 minutes.
Indo-Chinese Flavor – You can use Schezwan sauce/chutney in the marination as well as in the drums of heaven which gives a perfect Indo-Chinese flavor to the dish.
Drumstick Lollipop – Although chicken lollipop is made with chicken drumettes or wingettes, you can also try with chicken drumsticks, if chicken lollipop is not available.
Best Serves – This serves as a best party starter or appetizer. Serve it as it is or with some favourite dipping sauce. This is also great as delicious side dish with fried rice and noodles.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
HOW TO MAKE DRUMS OF HEAVEN:
This section shows how to cook drums of heaven, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see te recipe card below.
I made a simple recipe video of this scrumptious drums of heaven recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Drums Of Heaven Video Tutorial
Making the Kashmiri red chilly paste:
Take the Kashmiri red chillies and roughly break them into two. Add in hot water and submerge the chillies in the hot water. Cover and keep aside for 5-10 minutes. Now drain off the water and grind them into a paste. I used mixie to grind them. Keep side. (You can use blender or mortar and pestle to pound them)
Marinating the chicken lollipop:
In a large bowl add in all the ingredients listed under marination and mix everything well so that the chicken lollipops are coated well with the marination. Marinate it for atleast 30 minutes (the longer the better).
Coating the marinated lollipop:
Take the marinated chicken lollipop and add in the all purpose flour and cornflour. Mix everything well together. Preferably use hand so that the lollipops are coated well with the batter.
Making the sauce:
In a small bowl add in all the ingredients listed under the sauce. Mix well to combine. Make sure it is lumps free. Keep aside.
Frying the Chicken Lollipop:
Start by heating enough oil in a deep frying pan.
When the oil is heated, reduce the flame and add in the chicken lollipop. Fry them in batches, do not over crowd the pan.
Fry the chicken lollipop over medium flame for 5-7 minutes until it is nice and crispy and golden brown.
Remove them onto a plate and keep it aside. Continue with the rest of the lollipops.
Making drums of heaven:
Heat oil in a pan on medium heat. (Use the oil used in frying the lollipop)
Add in chopped ginger and garlic. Saute for 30 seconds.
Add in chopped onion and saute until it turns soft and translucent.
Add in the Kashmiri red chilly paste and saute for 30 seconds.
Add in the chopped green chilly and saute for 30 seconds.
Add in the sauce mixture and mix well to combine. Saute for about 1 minute until the sauce starts to thicken and becomes sticky.
Now toss in the crispy fried chicken lollipop in the sauce and toss it well to coat the lollipop evenly with the sauce. Toss it for about a minute and turn off the heat.
Sprinkle the chopped spring onion greens and give a quick toss.
Serve it hot as it is or with your favourite dipping sauce. Enjoy!
VARIATIONS:
● Chicken Lollipop – I have fried the chicken in this recipe. You can also also use air fryer or bake or grill them in oven for a healthier or guilt free version.
● Chicken Drumsticks Lollipop – I have used drumettes and wingettes of the chicken to make the lollipop. You can also make with chicken drumstick. I have personally tried it and it is super awesome.
● Sauce – I have used sweet chilli sauce and tomato ketchup but you can also use sczheuan sauce while making the drums of heaven. Additionally you can also add other chinese sauces if available for added taste and flavor.
NOTES:
● Try using large size chicken wings for best result.
● You can also add szechuan sauce in the sauce mixture.
● You can use other Chinese sauces for added taste and flavor.
● Kashmiri red chilly will give a nice red colour to the lollipop.
● Adding sugar is optional
● You can also sprinkle chopped coriander leaves, taste really good.
RECIPE CARD
Drums Of Heaven
Equipment
- Frying pan
- Ladle
- mixie
- 240 ml measuring cup set
- mixing bowls
Ingredients
Chicken Lollipop Marination:
- 12 large chicken lollipop
- ½ teaspoon black pepper crushed
- ½ teaspoon pink salt
- 1 teaspoon red chilli powder
- 1 teaspoon white vinegar
- 1 tablespoon dark soya sauce
- 1 teaspoon sweet chilli
- 1 teaspoon ginger garlic paste
- 1 egg
Chicken Lollipop Coatimg:
- 5-6 tablespoon all purpose flour (maida)
- 3 tablespoon cornflour (cornstarch)
Chicken Lollipop Sauce:
- 2 teaspoon white vinegar
- 1 tablespoon dark soya sauce
- 2 teaspoon chilli sauce
- 2 teaspoon tomato ketchup
- 1 teaspoon sugar (optional)
- ½ teaspoon pink salt
- 2 tablespoon cornflour (cornstarch)
- 1-2 tablespoon water or as required
Making Drums Of Heaven:
- 2 tablespoon oil (use the same oil used for frying chicken)
- ½ inch ginger finely chopped
- 8-10 cloves garlic finely chopped
- 1 large onion finely chopped
- 6 large Kashmiri red chilly
- 4-5 green chilli finely chopped (optional or use as per taste)
- 5-6 spring onion greens
Other Ingredients:
- 1-1½ cup sunflower oil or vegetable
- water as required (optional) (to adjust the saucy texture)
Instructions
Making the Kashmiri red chilly paste:
- Take the Kashmiri red chillies and roughly break them into two. Add in hot water and submerge the chillies in the hot water. Cover and keep aside for 5-10 minutes.
- Now drain off the water and grind them into a paste. I used mixie to grind them. Keep side. (You can use blender or mortar and pestle to pound them)
Marinating the chicken lollipop:
- In a large bowl add in all the ingredients listed under marination and mix everything well so that the chicken lollipops are coated well with the marination.
- Cover and keep aside while you make the other preparation of the dish. If you have time you can marinate it for atleast 30 minutes or longer.
Coating the marinated lollipop:
- Take the marinated chicken lollipop and add in the all purpose flour and cornflour.
- Mix everything well together. Preferably use hand so that the lollipops are coated well with the batter.
Making The Sauce:
- In a small bowl add in all the ingredients listed under the sauce. Mix well to combine. Make sure it is lumps free. Keep aside.
Frying The Chicken Lollipop:
- Start by heating enough oil in a deep frying pan.
- When the oil is heated, reduce the flame and add in the chicken lollipop. Fry them in batches, do not over crowd the pan.
- Fry the chicken lollipop over medium flame for 5-7 minutes until it is nice and crispy and golden brown.
- Remove them onto a plate and keep it aside. Continue with the rest of the lollipops.
Making The Drums Of Heaven:
- Heat oil in a pan on medium heat. (Use the oil used in frying the lollipop)
- Add in chopped ginger and garlic. Saute for 30 seconds.
- Add in chopped onion and saute until it turns soft and translucent.
- Add in the Kashmiri red chilly paste and saute for 30 seconds.
- Add in the chopped green chilly and saute for 30 seconds.
- Add in the sauce mixture and mix well to combine. Saute for about 1 minute until the sauce starts to thicken and becomes sticky.
- Now toss in the crispy fried chicken lollipop in the sauce and toss it well to coat the lollipop evenly with the sauce. Toss it for about a minute and turn off the heat.
- Sprinkle the chopped spring onion greens and give a quick toss.
- Serve it hot as it is or with your favourite dipping sauce. Enjoy!
Video
Notes
-
Try using large size chicken wings for best result.
-
You can also add szechuan sauce in the sauce mixture.
-
You can use other Chinese sauces for added taste and flavor.
-
Kashmiri red chilly will give a nice red colour to the lollipop.
-
Adding sugar is optional
-
You can also sprinkle chopped coriander leaves, taste really good.
STORAGE SUGGESTIONS
This Chicken Lollipop tastes great when served fresh and it also stays good for 2-3 days in the refrigerator. Make sure to reheat them before enjoying your meal.
SERVING SUGGESTIONS
Chicken lollipop or drums of heaven are perfect starter or appetizer. It tastes great on its own or serve it with tomato sauce or chilly sauce or schezwan sauce. This also pairs so well as a side dish with any fried Rice, noodles, or similar other rice dishes.
SIMILAR RECIPES
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Chicken Manchurian
Egg Fried Rice
Chilli Pork
Pork Hakka Noodles
Pork Chow Mein
Best Pork Fry
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Crispy Fried Drumsticks
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Spiced Chicken Leg Quarters
Roasted Chicken Leg Quarters
Baked Whole Chicken Leg
Fried Chicken Leg
Well, if you make this drums of heaven recipe please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
Its a beautiful and detailed recipe. Lovely
Thanks so much Vishhal!