Mango Habanero Chicken Lollipops

Unleash a symphony of flavors with these Mango Habanero Chicken Lollipops. Perfect for a standout dish at gatherings or a bold family meal, this recipe balances the tropical sweetness of mango with the fiery kick of habanero peppers. The lollipop-style presentation of chicken legs makes it not only a flavor hit but also a visual feast.

Ingredients:

🌶️ 2 habanero peppers
🥭 1 can of mango chunks
💧 1 cup of water from boiled peppers
🍚 3/4 cup of sugar
🌽 1/2 cup corn syrup
🥄 1/2 cup cold water
🌽 3 tbsp cornstarch
🍗 8 chicken legs
🥔 1 cup potato starch
🧅 1/2 tsp onion powder
🧂 Salt, to taste
🌑 Black pepper, to taste
🫒 Olive oil, for frying

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Equipment: Saucepan, blender, large mixing bowl, frying pan or deep fryer, paper towels
Servings: 4 servings

Instructions:

1. Begin by deseeding and boiling 2 habanero peppers in at least 3 cups of water for 5 minutes.
2. Drain the peppers, saving 1 cup of the boiling water.
3. In a blender, combine the boiled habanero peppers and 1 can of mango chunks. Add the reserved cup of boiled pepper water, 3/4 cup of sugar, and blend until smooth.
4. Pour the blended mixture into a saucepan and add 1/2 cup of corn syrup. Stir to combine.
5. In a separate bowl, mix 1/2 cup of cold water with 3 tablespoons of cornstarch to create a slurry and add it to the saucepan.
6. Cook the sauce on medium heat, stirring continuously until it thickens. Once thickened, set aside to cool.
7. Prepare the chicken legs by removing the skin and using a sharp knife to cut around the base to expose the bone. Remove the bone's bottom part to create a lollipop shape.
8. Carefully trim away any tendons or excess fat.
9. Season the chicken lollipops with salt and black pepper uniformly.
10. Combine 1 cup of potato starch with 1/2 teaspoon of onion powder in a large bowl. Dredge each chicken leg in the mixture, ensuring an even coat.
11. Heat olive oil in a frying pan or deep fryer to 325°F (163°C).
12. Fry the chicken lollipops in batches until golden and crispy, roughly 12–15 minutes, depending on size. Ensure the internal temperature reaches 165°F (75°C).
13. Drain the fried lollipops on paper towels to remove excess oil.
14. Toss the chicken lollipops in the mango habanero sauce, ensuring each piece is generously covered.
15. Serve hot and enjoy the sweet and spicy delight!

Cooking Tips:

• Wear gloves while handling habanero peppers to avoid skin irritation.
• Always adjust the number of peppers according to your heat tolerance.
• Ensure consistent oil temperature for the best texture on your chicken lollipops.

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Mango Habanero Chicken Lollipops

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