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Chicken Lollipops

I remember how much I loved Goldilocks' Chicken Lollipops. I used to order it with their Filipino Style Spaghetti. 

In other countries, Chicken Lollipop is considered as an appetizer dish, but in the Philippines, it is considered as a main dish and is usually served with rice or noodles. You may think it’s difficult to prepare, but once you’ve tried it, you’ll realize it’s not. I suggest that you just use wing drumettes instead of whole chicken wings to eliminate the hassle of chopping it and removing the bone from the middle part of the chicken wings.

My daughters fell in love with this from the very first time I cooked it. They love eating it with rice and sometimes, with just celery and carrot sticks, and ranch dip. If you have kids who are picky eaters, I recommend you try this recipe.
Prep Time: 40 mins          Cook Time: ~15 mins           Yield 12 Chicken Lollipops        

  • 12 pcs. chicken wing drumettes
  • ¼  cup fresh lemon extract
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1 Tbsp fish sauce 
  • ½  cup panko bread crumbs
  • 2 eggs
  • ¼ cup all-purpose flour 
  • salt and pepper
  • Vegetable oil for frying
1. The first step is to shape the drumettes like a lollipop. To do this, you should separate the meat from the bone by sliding a sharp knife around the tip of the bone. Be sure not to cut through the bone. On a flat surface, place the wing vertically and gently push down the meat. Invert the inner part of the meat until a lollipop shape is formed. Check out Just Bento for a step-by-step instruction on making chicken lollipops.
*My girls don’t like chicken skin, so I gently peel the skin off the drumettes before doing step 1.
2. Combine lemon extract, garlic, ginger and fish sauce in a bowl. Sprinkle chicken lollipops with salt & pepper then marinate in the mixture. Cover and let it sit in the refrigerator for at least 30 minutes. Drain after marinating. Pat-dry the chicken lollipops with a paper towel.
3. Beat the eggs with a pinch of salt and pepper.
4. Add a pinch of salt and pepper to the flour. Mix well.
5. Lightly dust each chicken lollipop with flour. Dip in beaten eggs then to the Panko breadcrumbs.
6. Deep fry the chicken lollipops in vegetable oil under medium heat for about 12-15 minutes or until golden brown .
7. Remove from heat and drain on a paper towel lined plate.
8. Serve with your favorite dip.


  1. wow tina! congrats on your the way you present easy to follow recipes and the way you present your food.. ang galing! are you sure you didn't take up culinary arts? lovin it! great job!

  2. Thanks Lynette! LOVE is the secret behind all these --- love for cooking and love for the people I cook for. :)

    Nice to hear from you. More power to your blogs! I love them!

  3. Love the recipe. My kids (all of us) are going to love these. I'm looking forward to checking out more of your blog- I think this is one I am going to have to follow!

  4. This is a fantastic party snack Tina! Esp with the kiddies! :D

  5. Hi Tina, that is a great idea. If only they could be sold in that shape, I hate cutting meat! But will give it a try next time I do drumsticks.

  6. The chicken lollipop looks really yumm.