Teriyaki Chicken Lollipops

Popular in both Chinese and Indian cuisine these chicken lollipops are a frenched chicken winglet. Matched with KNORR Japanese Teriyaki Sauce GF, they are full of flavour and easy to eat.

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 180 degree Celsius for 30-40 minutes or until cooked through and slightly sticky.
Serving suggestion
- Serve with KNORR Thai Sweet Chilli Sauce, Asian style slaw or steamed vegetables.