Drums of Heaven - Spicy and Saucy!

Ingredients

• 500 gchicken lollipops
• 2 tablespoonssoy sauce
• 2 teaspoonsred chilli sauce
• 1 tablespoonvinegar
• 1 tablespoontomato ketchup
• 1 tablespoonred chilli powder
• 1 tablespoongarlic paste
• 1/4 tablespoonsalt
• 32 g (1/4 cup)cornflour
• 2 tablespoonsplain flour
• 2 tablespoonsrice flour
• 1egg
• 1 tablespoonginger paste
• for fryingoil
• 12–14fried chicken lollipops
• 2 tablespoonsoil
• 1 tablespoonginger, finely chopped
• 1 tablespoongarlic, finely chopped
• 40 g (1/4 cup)onion, finely chopped
• 2green chillies, finely chopped
• 60 ml (1/4 cup)Schezwan sauce or Sriracha
• 1 tablespoonlight soy sauce
• 1 teaspoonvinegar
• 2 tablespoonstomato ketchup
• 1 teaspoonsugar
• 1/2 teaspoon, mixed with 60 ml (4 tablespoons) watercornflour
• 2 tablespoonscoriander, finely chopped
• 2 teaspoonswhite sesame seeds
• 2 tablespoonsspring onion greens, finely chopped

Instructions

1. 1

   Marinate chicken

   Whisk the soy sauce, red chilli sauce, vinegar, ketchup, chilli powder, garlic paste and salt together in a bowl. Toss the chicken lollipops in the mixture and leave to marinate for 30 minutes.

2. 2

   Make the batter

   Add the cornflour, plain flour, rice flour, egg and ginger paste to the same bowl. Mix to make a thick batter that coats the chicken.

3. 3

   Fry the lollipops

   Heat about 5 cm of oil in a wok or kadhai to 176°C (350°F). Add the battered lollipops one at a time, positioning each with the meat at the bottom and the bone pointing up. Fry over medium-high heat until golden, about 3–4 minutes.

4. 4

   Drain the chicken

   Lift the lollipops from the oil and place them on kitchen paper to absorb excess oil. Set them aside.

5. 5

   Cook the aromatics

   Heat the oil in a wok or kadhai and add the ginger and garlic. Stir-fry over high heat for 1 minute, then add the onion and continue cooking until softened. Add the green chillies and stir for a few seconds.

6. 6

   Thicken the sauce

   Add the Schezwan sauce, vinegar, soy sauce, ketchup and sugar. Stir-fry the sauce for 2 minutes, then add the cornflour slurry and keep stirring until thickened, about 1 minute.

7. 7

   Toss and serve

   Add the chicken lollipops and coriander, then toss to coat. Finish with sesame seeds and spring onion greens and serve.

What are Drums of Heaven?

Drums of Heaven are chicken lollipops—chicken drumettes shaped so the bone acts as a handle—served with a punchy sauce. The name is used for an Indo-Chinese appetiser that brings Chinese-style stir-frying together with flavours popular in Indian Chinese cooking.

This version gets its crunch from a flour-and-egg batter, then coats the fried chicken in a sweet, tangy and spicy sauce. The final toss helps the sauce cling without losing the lollipops' shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 784 calories, 53g protein, 17g carbs, 54g fat.

The chicken supplies most of the protein, while the flours, ketchup and sugar contribute carbohydrates. The frying oil and the oil used for the sauce account for much of the fat; serve with a generous portion of vegetables or salad to balance the plate.

Build flavour in two stages

First marinade: Soy sauce, chilli sauce, ketchup, chilli powder, garlic and vinegar season the chicken before it is battered. Give it the full 30 minutes so the coating begins with flavour rather than relying on the finishing sauce alone.

Finishing sauce: Ginger, garlic and onion are stir-fried before Schezwan sauce, soy, vinegar, ketchup and sugar go in. This combination balances heat, savouriness, sweetness and acidity.

Keep the batter thick

Flour mix: Cornflour, plain flour and rice flour form the coating, while egg and ginger paste help make it a thick batter. Mix in the marinade bowl as directed and check that the batter clings to the chicken rather than running off.

Even coating: Turn each lollipop through the batter so the meat is covered. Keep the bone clear enough to hold and position the chicken with the meat end in the oil.

Fry for a crisp finish

Oil temperature: Heat the oil to 176°C before adding the chicken. The method specifies medium-high heat and a 3–4 minute fry, until the outside is golden.

Work in batches if needed so the lollipops can be added one by one without crowding the wok. Drain them on kitchen paper before they go into the sauce.

Watch the sauce thicken

Slurry: Stir the cornflour into the measured water before adding it to the wok. Pour it into the simmering sauce and keep stir-frying for about a minute, until the mixture thickens.

Coating: Add the fried chicken only after the sauce has thickened, then toss to cover it. The coriander goes in with the chicken; sesame seeds and spring onion greens finish the dish.

Serve while crisp

These lollipops are best served straight after they are tossed, while the fried coating still has some crispness. Arrange them with the bones pointing upwards for easy picking up.

Serve as a starter or snack, or make them part of a larger meal with plain rice and a fresh, lightly dressed salad. Keep extra sauce or dip on the side if you want more with each bite.

Recipe notes & tips

• Marinate the chicken for the full 30 minutes before mixing in the batter ingredients.
• Heat the oil to 176°C before frying so the cooking starts at the temperature specified.
• Lower each lollipop in carefully with the meat end down and the bone pointing up.
• Drain the fried chicken on kitchen paper before tossing it in the sauce.
• Mix the cornflour slurry thoroughly just before adding it, as the starch can settle.
• Have the garnishes ready so you can serve the coated lollipops promptly.

Variations

• Adjust the heat: Use less chilli powder or a milder chilli sauce for a gentler version.
• Choose the sauce: Use Sriracha instead of Schezwan sauce as suggested in the ingredient list.
• Add more garlic: Increase the chopped garlic in the finishing sauce for a stronger savoury note.
• Finish with extra greens: Add more spring onion greens at serving for a fresher garnish.
• Serve with rice: Pair the lollipops with plain rice to turn the appetiser into a more substantial meal.

Common mistakes to avoid

• Skipping the marinade: Give the chicken 30 minutes in the seasonings before adding the batter.
• Runny batter: Mix the coating until it is thick enough to cling to the lollipops.
• Oil not hot enough: Bring it to 176°C before frying, as specified in the method.
• Wrong orientation: Place each lollipop with the meat at the bottom and bone at the top.
• Adding chicken too early: Thicken the sauce with the slurry before tossing in the fried lollipops.
• Leaving the slurry to settle: Stir it again before adding so the cornflour is evenly mixed.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven or air fryer until hot; the coating may soften as it sits in the sauce.

Frequently asked questions