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.


Serves 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


Place the ginger chicken balls on a baking sheet.

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

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

Garnish with scallion.

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