#10
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I am desperate for the chicken lollipops recipe with the sauces. I seemed to have lost that cuisine at home. I think it was from sometime last year. Please help!
Juli
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#11
  Chicken Lollipops with sauce jpasetto I am desperate for t...
Welcome to the forum!

Chinese Chicken "Lollipops"
(Cuisine at home, December 2003, Issue 42, p. 35)


Makes: 3 lb. Total Time: About 1 1/2 Hours Rating: Intermediate


For the Asian Flavored Remoulade—
Combine:
1/2 cup mayonnaise
1/4 cup scallions, minced
1/4 cup red bell pepper, diced
1/4 cup chopped fresh cilantro
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. fresh lime juice
1 T. brown sugar
1 t. dry mustard

For the Sweet Chili Dipping Sauce—
Simmer:
3/4 cup water
1/2 cup rice vinegar
1/2 cup brown sugar
3 T. low-sodium soy sauce
3 T. garlic, minced
1/4 t. crushed red pepper flakes

For the Chinese Chicken "Lollipops"—
Prepare:
3 lb. frozen chicken drummettes, thawed

Combine:
2 cups panko crumbs
2 T. sesame seeds
2 T. unsalted butter, melted
1 t. kosher salt
1/4 t. toasted sesame oil
1/4 t. cayenne

Whisk Together:
2 eggs
2 T. mayonnaise
1 T. chili garlic sauce

Serve With:
Asian Flavored Remoulade
Sweet Chili Dipping Sauce



Preheat oven to 425° with racks in the lower third. Coat two baking sheets with nonstick cooking spray.

Combine all ingredients for Asian Flavored Remoulade, in a mixing bowl. Transfer remoulade to a dish and chill until ready to serve.

Simmer all ingredients for Sweet Chili Dipping Sauce, in a sauce-pan over medium heat. Cook until reduced by half, about 20 minutes. Serve at room temperature.

Prepare chicken as shown in picture, scraping the bones well.

Combine panko, sesame seeds, butter, salt, sesame oil, and cayenne in a bowl.

Whisk eggs, mayonnaise, and chili garlic sauce together in a second bowl. Dip chicken in egg mixture, then dredge in crumbs, coating all sides. Place on prepared baking sheets and bake 40 minutes, turning chicken over after 20 minutes. When done, the drummettes should be golden and crisp all the way around.

Serve with one or both dipping sauces. (Dipping sauces may be made 1–2 days ahead of time and chilled.)





Nutrition Information (Per 4 oz. meat):
506 calories 41% calories from fat 23g total fat 33g carb. 829mg sodium 1g fiber
Tammy
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#12
  Re: Chicken Lollipops with sauce TwilightKitten Welcome to the forum...
Asian Flavored Remoulade
(Cuisine at home, December 2003, Issue 42, p. 35)


Makes: About 1 Cup Total Time: 15 Minutes Rating: Easy


Combine:
1/2 cup mayonnaise
1/4 cup scallions, minced
1/4 cup red bell pepper, diced
1/4 cup chopped fresh cilantro
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. fresh lime juice
1 T. brown sugar
1 t. dry mustard



Combine all ingredients in a mixing bowl. Transfer remoulade to a dish and chill until ready to serve. (Shown here with Sweet Chili Dipping Sauce).
Tammy
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#13
  Re: Chicken Lollipops with sauce TwilightKitten Asian Flavored Remou...
Sweet Chili Dipping Sauce
(Cuisine at home, December 2003, Issue 42, p. 35)


Makes: About 3/4 Cup Total Time: About 30 Minutes Rating: Intermediate


Simmer:
3/4 cup water
1/2 cup rice vinegar
1/2 cup brown sugar
3 T. low-sodium soy sauce
3 T. garlic, minced
1/4 t. crushed red pepper flakes

Simmer all ingredients in a sauce-pan over medium heat. Cook until reduced by half, about 20 minutes. Serve at room temperature. (Shown here with Asian Flavored Remoulade).
Tammy
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#14
  Re: Chicken Lollipops with sauce TwilightKitten Welcome to the forum...
Thank you - thank you! I am planning an Asian night for the holidays and am going to make these, some lettuce wraps and street noodles!
Juli
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#15
  Re: Chicken Lollipops with sauce jpasetto Thank you - thank yo...
Welcome Juli--hope to see you around!!

Those lollipops are very nice indeed--I have served them several times with compliments galore---the best is that they are ALL consumed in no time flat.

Asian night sounds like a fun time---we love Asian foods.
"Never eat more than you can lift" Miss Piggy
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Chicken Lollipops with sauce


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