Korean Baked Chicken Lollipops

Korean Baked Chicken Lollipops

  • Drumstick
  • 2 - 4
  • Approx 1 hour 10 mins (plus marinating time)
  • Easy
These Korean baked chicken lollipops are a slightly healthier version for those wanting the flavour hit and not the calories. They pack a punch with a wonderful kick of heat, with the outer skin being crispy whilst the inner meat is succulent and tender.

Ingredients

Marinade

  • 8 Herb Fed chicken lollipops 
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1 tablespoon sriracha sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper

Sauce

  • 1 tablespoon light soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon honey

Method

  1. Mix together the marinade ingredients and leave the chicken to absorb these flavours for at least an hour - Overnight if possible for extra flavour.
  2. Heat an oven to 200 degrees. Once the temperature has been reached pop the chicken lollipops on a baking rack and cook for approximately 40 minutes, or until the juices run clear when you push a sharp knife near the bone.  Turn the lollipops half way through the cook for even crispness.
  3. Mix together the sauce ingredients to combine. Once the chicken has cooked through, toss these into the sauce mix to coat.  Sprinkle with spring onion to garnish.

Enjoy x

Recipe courtesy of Stephs_Food_diary