Drums Of Heaven (Chicken Lollipops)

Ingredients

• 14–16 pieces (about 500 g)chicken lollipops
• 60 ml (¼ cup)soy sauce
• 15 ml (1 tbsp)vinegar
• 15 ml (1 tbsp)tomato ketchup
• 15 ml (1 tbsp)red chilli powder
• 15 ml (1 tbsp)garlic paste
• ¼ tspsalt
• about 32 g (¼ cup)cornflour
• about 16 g (2 tbsp)plain flour
• about 20 g (2 tbsp)rice flour
• 1egg
• 15 ml (1 tbsp)ginger paste
• for fryingoil
• 12–14fried chicken lollipops
• 30 ml (2 tbsp)oil (such as sunflower oil)
• 15 ml (1 tbsp), finely choppedginger
• 15 ml (1 tbsp), finely choppedgarlic
• 60 ml (¼ cup), finely choppedonion
• 2, finely choppedgreen chillies
• 60 ml (¼ cup)Schezwan sauce or Sriracha (or Tabasco sauce)
• 15 ml (1 tbsp)light soy sauce
• 30 ml (2 tbsp)tomato ketchup
• 1 tspsugar
• ½ tsp cornflour mixed with 60 ml (4 tbsp) watercornflour slurry
• 30 ml (2 tbsp), finely choppedcoriander
• 30 ml (2 tbsp), finely choppedspring onions (green part only)

Instructions

1. 1

   Season the chicken

   Whisk the soy sauce, vinegar, tomato ketchup, red chilli powder, garlic paste and salt together in a bowl. Add the cleaned chicken lollipops, toss to coat 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. Add the battered lollipops one at a time, with the meat at the bottom and the bone pointing upwards. Fry over medium-high heat until golden brown, about 3–4 minutes.

4. 4

   Drain the chicken

   Lift the lollipops out and place them on kitchen paper to absorb excess oil. Set 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 chopped onion and keep stir-frying until softened. Add the green chillies and cook for a few seconds.

6. 6

   Build the sauce

   Add the Schezwan sauce, soy sauce, ketchup and sugar. Stir-fry the sauce for 2 minutes.

7. 7

   Thicken and toss

   Add the cornflour slurry and stir-fry until the sauce thickens, about 1 minute. Add the chicken lollipops and coriander, then toss to coat. Finish with the chopped spring onions and serve.

What are drums of heaven?

Drums of Heaven is an Indo-Chinese preparation of chicken lollipops coated in a bold, glossy sauce. Chicken lollipops are shaped by pushing the meat towards one end of a chicken wing bone, creating a handle for eating.

This version fries the coated chicken before tossing it with chilli sauce, soy, ketchup and aromatics. The contrast between crisp chicken and sticky, tangy sauce is what makes it work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 28g protein, 36g carbs, 24g fat.

The chicken and egg provide most of the protein, while the flour coating and sugar contribute carbohydrates. Frying oil, plus the oil and sauces in the wok, supplies much of the fat; serve with rice or noodles and vegetables for a more balanced plate.

The marinade and coating

Marinade: Soy, vinegar, ketchup, chilli powder, garlic and salt season the chicken during its 30-minute rest. Toss the pieces so the seasoning reaches all sides.

Batter: The egg and ginger paste bind the cornflour, plain flour and rice flour into a thick coating. Mix it in the same bowl as directed, so the seasoned marinade becomes part of the batter.

Frying the lollipops

Oil depth: About 5 cm of oil gives the chicken room to fry in the wok or kadhai. Add the pieces individually rather than dropping them in together.

Position: Keep the meat end down and the bone pointing upwards as each lollipop goes into the oil. Fry over medium-high heat for about 3–4 minutes, until golden brown, then drain on kitchen paper.

Getting the sauce right

Aromatics: Stir-fry the ginger and garlic over high heat for 1 minute, then soften the onion before adding the green chillies. This order follows the recipe and lets the aromatics cook before the sauces go in.

Slurry: Stir the cornflour mixture into the sauce and keep it moving for about 1 minute, until thickened. Add the fried chicken and toss promptly so the coating is covered without lingering in the wok.

Choosing the chilli sauce

Schezwan sauce: Use this for the recipe's intended spicy, savoury character. Sriracha or Tabasco can be used instead, as listed, though each gives the sauce a different flavour.

Chillies: The two finely chopped green chillies add another layer of heat. Keep them in for a lively finish or adjust their quantity to suit your preference.

Serving and timing

Serve the lollipops straight after tossing, while their fried coating is at its best. They work as a shareable starter or as part of a meal.

Rice or plain noodles make a practical accompaniment and help balance the rich, punchy sauce. Add a simple vegetable side if you want a more rounded plate.

Recipe notes & tips

• Pat the cleaned chicken lollipops dry before marinating so the coating is easier to manage.
• Mix the batter until thick enough to cling to the chicken rather than run off.
• Fry the lollipops in batches if needed so they have room in the wok.
• Keep the sauce ingredients ready before heating the wok, as the sauce stage moves quickly.
• Toss the fried chicken in the sauce just before serving to preserve as much crispness as possible.

Variations

• Use Sriracha: Swap it for the Schezwan sauce for a different chilli flavour.
• Try Tabasco: Use it in place of the Schezwan sauce as suggested in the ingredient list.
• Reduce the heat: Use fewer green chillies for a milder finish.
• Add vegetables: Toss in finely sliced vegetables with the softened onion for extra colour.
• Serve as a starter: Bring the lollipops to the table immediately after tossing for sharing.

Common mistakes to avoid

• Crowded wok: The oil temperature can drop; fry the lollipops in batches.
• Thin batter: The coating may slide off; mix until it is thick and clings to the chicken.
• Guessing the fry time: The lollipops can brown too quickly; check for a golden coating around 3–4 minutes.
• Skipping the drain: Excess oil can make the finished dish heavy; rest the fried chicken on kitchen paper.
• Overcooking the sauce: It can become too thick; stir in the slurry and cook only until thickened, about 1 minute.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in a pan or oven; the coating will be softer after storage than when freshly fried.

Frequently asked questions