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Chicken Lollipops

From: Saveur
SERVES 6–8

2 tbsp. soy sauce
12 cloves garlic, roughly chopped
2 serrano chiles, stemmed and sliced
2" piece ginger, peeled and roughly chopped
1/2 cup flour
1/4 cup cornstarch
1 tbsp. paprika
1/4 tsp. red food coloring (optional)
1 egg, lightly beaten
Kosher salt, to taste
2 lb. chicken wing drummettes, meat pulled to one end, opposite end trimmed
Canola oil, for frying
Coriander chutney, to serve

Combine soy sauce, garlic, chiles, ginger, and 2 tbsp. water in a food processor, and process until smooth. Transfer to a large bowl and stir in flour, cornstarch, paprika, food coloring (if you like), egg, and salt; add chicken lollipops, and toss to coat evenly with the marinade. Cover with plastic wrap and let sit at room temperature for 1 hour, or refrigerate for 4 hours.

Pour oil to a depth of 2" in a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, fry chicken lollipops until golden brown and cooked through, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain briefly before serving. Serve with chutney for dipping.