Ginger Chicken Lolli Pop Batch Recipe

Chopped chicken mixed with soy sauce, raw sugar, salt, rice wine vinegar, minced onion, minced ginger, chopped green onion, minced garlic and panko bread crumbs, rolled into small, 2 oz. balls.


½-cup Sweet Red Chili Wing Glaze Sauce

2 lbs. Chicken Thigh (Boneless/Skinless), Rough Chop

1/8-cup Soy Sauce

1/8-cup Raw Sugar

1/8 tsp Salt, Kosher

1 Tbsp Rice Wine Vinegar

2 Tbsp Onion, White, Minced

1 Tbsp Ginger, Peeled, Minced

1/3-cup Green Onion, Rough Chop

½ Tbsp Garlic, Minced

2 each Whole Egg, Large, Beaten

½-cup Panko Bread Crumbs


1. Using a medium size bowl, mix the soy sauce, sugar, pepper, rice wine vinegar, onion, ginger, green onion and garlic well and reserve.

2. Using a food processor chop the chicken thigh until fine in small batches of three.

3. Once each batch is ground transfer to a clean mixing bowl.

4. On the last grind add to the chicken the soy mixture, egg and mix well.

5. Fold this into the other two thirds and mix well.

6. Once all ingredients are mixed stir in the bread crumbs.

7. Let this stand covered in the refrigerator for at least one hour.

8. Portion into 2 oz balls.