Valentine’s Day couldn’t be any better with these spicy Chicken Lollipops, courtesy of Chef Saul Montiel of Cantina Rooftop and Stage 48 in New York City. The restaurant features a live performance space that rivals major concert halls, a high-octane nightclub and, of course, an exceptional Mexican dining experience.
The Chicken Lollipops are from Chef’s Valentine’s Day weekend menu, served February 14-17, at the restaurant. Not in Manhattan? No worries, Chef shares a recipe you can make at home—just a sampling of the full menu of delights he has planned to celebrate love.
Don’t miss these other recipes shared by Chef Saul:
- 1 cup cornstarch
- 1/2 cup flour
- 1 cup cold water, plus more if necessary
- 2 pounds chicken wingettes
- As needed oil for deep frying
- For Garnish toasted sesame seeds
- 1 cup bottled hoisin sauce
- 1/2 cup dark soy sauce (or regular soy sauce)
- 1/3 cup sambal oelek (chili sauce)
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/3 fresh garlic, minced
Fry The Wings
- 1 Fill a large pot halfway with oil and preheat to 300°F.
- 2 Set a rack over a baking sheet.
- 3 In a large bowl whisk together the cornstarch, flour and water until mixture is the texture of crepe batter, adding more water by the tablespoonful if necessary.
- 4 In batches, dip the wings into the batter, then let the excess drip off before adding to oil.
- 5 Fry until very pale and golden, 8 minutes.
- 6 Transfer the fried wings to rack to cool and repeat with the remaining wings.
- 7 Raise the oil temperature to 350°F.
- 8 Fry the wings a second time until golden brown, an additional 4-5 minutes.
- 9 Move back to rack to drain and cool slightly.
Mix The Sauce
- 1 In a large bowl whisk together the hoisin sauce, soy sauce, sambal oelek (chili sauce), vinegar, sesame oil and garlic.
- 2 Toss the wings in the sauce and transfer to a serving platter.
- 3 Garnish with sesame seeds.