Teriyaki Chicken Lollipops
Popular in both Chinese and Indian cuisine these chicken lollipops are a frenched chicken winglet. Matched with KNORR Sakims Teriyaki Sauce, they are full of flavour and easy to eat.
Ingredients
Method
-
Garlic cloves, crushed 2 x
-
Lemon juice 15 ml
-
Oil, canola 20 ml
-
Cracked black pepper 1 g
-
Chicken lollipops 30 x
Serving suggestion
-
Knorr Sakims Thai Sweet Chilli Sauce, to serve
Preparation
-
Method
- Combine KNORR Japanese Teriyaki Sauce GF, garlic, lemon juice, oil and pepper in a non-metallic bowl.
- Add chicken lollipops and toss to coat. Cover and refrigerate for 2 hours.
- Drain chicken from the marinade and wipe bones clean so they don't burn when cooking.
- Bake at 180C for 30-40 minutes or until cooked through and slightly sticky.
-
Serving suggestion
- Serve with KNORR Sakims Thai Sweet Chilli Sauce, Asian style slaw or steamed vegetables.
