Spicy Chicken Lollipops

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.

Spicy Chicken Lollipops

Prep Time

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Cook Time

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Serves

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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:

Ingredients

Wings

  • 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

Sauce

  • 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

Preparation

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.

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