Ginger Chicken Lolli Pops Appetizer

Lo mein noodle salad topped with ginger chicken balls, served with a side of Sweet Red Chili Wings Glaze and Teriyaki Wing Sauce. To cook the ginger chicken balls, see our larger portion Ginger Chicken Lolli Pops Batch recipe.


5 skewers

2 oz Sweet Red Chili Wing Glaze Sauce

2 oz Teriyaki Wing Sauce.

5 each Ginger Chicken Balls

½-cup Lo Mein Noodle Salad, Prepared

½ Tbsp Scallion, Chopped

5 each Sugar Kane Skewers or Wooded Skewers

1 Tbsp Raw Sugar


1. Place the ginger chicken balls on a baking sheet.

2. Dust with the raw sugar, skewer and bake in a 350 F oven until an internal temperature of 165 degrees has been reached.

3. Place the noodle salad on a decorative serving plate, place the cooked ginger chicken lolli pops on top of the noodle salad.

4. Garnish with scallion.

5. Serve immediately with 2 oz of each SBR Sweet Red Chili and Teriyaki sauces.