Sorry, I’m all out of Tootsie Rolls but I’ve got some Chicken Lollipops…want some? Today, I’m once again crossing the culture, reaching across to Asia, courtesy of a recipe from another “Gwei-lo”.
For those that are wondering, “Gwei-Lo” is literally translated from Cantonese to mean “white ghost”.
Toronto has alot of “Kinezi” or Chinese so, I thought I’d teach you all a couple of new words in this language and food exchange.
I have always enjoyed Chinese food and now that Toronto is so much more cosmopolitan, I can say that I embrace Asian food at large.
This recipe is courtesy of Ricardo Larrivee (the other Gwei-Lo), who can be seen on Canada’s Food Network. Ricardo is relatively new to the Canadian food scene, at least on TV. He’s a French-Canadian who resides in Canada’s party city, Montreal.
If Toronto and Montreal were sisters…Toronto would be the responsible, studious sibling and Montreal would be the rebellious, stay up all night reveler.
I’ve been watching Ricardo of late and I’m starting to “get” his dishes. His Asian-Style Chicken Lollipops made me take notice, bookmarked.
This chicken dish is very easy and most of the ingredients are at hand, for even those that live in the most Wonderbread of towns or cities.
Ketchup – check! Soy Sauce – check! Brown sugar – check! Garlic – check! Hoisin Sauce – maybe. Sambal Oelek – shit, what’s that?
Here in Toronto, Hoisin and Sambal Oelek are now commonly found in the ethnic/international aisle of most grocery stores. They will surely be found at an Asian market too.
Hoisin Sauce can be described as a sweet, garlicky sauce & dark in colour. Sambal Oelek is a condiment that’s used much like a hot sauce. It’s base is chili peppers and garlic and it’s thick.
If you can’t find Hoisin, a Teriyaki sauce is close in flavour and if Sambal Oelek is out of reach, try a popular chili sauce.
I heard Nigella Lawson use a term I’m about to steal because it best describes this chicken dish…lot’s of flavour & no labour!
Your biggest task is scraping the meat of the chicken leg up to the large end of the drumstick. If you don’t care for the lollipop presentation then, the task of making this chicken dish just got super easy.
Mix all the ingredients in a large bowl. Add the Sambal Oelek at the end to taste-test how spicy you’d like these lollipops to be.
After you’ve settled on the taste, preheat your even, toss the chicken in the sauce and lay out on a lined baking tray for cookin’.
Don’t they look delicious? Isn’t food that requires eating with your hands and licking your fingers that much better? I know you agree.
Please note: you might want to reserve some of the sauce before you toss the chicken in it. It could be used to brush on some more sauce when the chicken is done. Also, I baked my chicken for over an hour, just to get my skin a little crispy.
After I washed my hands with a few wet-naps, I thought to myself, “this sauce would also be great for ribs”. My BBQ awaits this Asian sauce.
Great Asian flavours Peter. Hoisin was just made for a “barbie” as we say in Ozzie slang! They look delicious.
Ooo, those look yummy. Can’t say I’d be likely to do the lolli-pop thing, but it does make them very cute.
Love the name and it really looks like it tastes like a meaty, chicken lollipop! I love hoisin and am soooo close to licking my computer screen right now. Great idea on baking it a little longer for the extra crispy crust!
Holy Hoisin!! I’ll take the whole plate!
Oh Peter…you make me so home sick. The things that I love, love, love about TO is the amazing array of foods you can get! I used to love going to China Town (I think it was Sai Woo Gardens???) on Christmas Eve and then ice skating at Nathan Phillip Square…see I have become sappy and all over some Asian chicken. I must try this recipe!!!
Wow – that looks awesome! I was just watching Bon Cop, Bad Cop on the movie channel. It’s a movie about the exact dynamic between Montreal and Toronto that you’re describing.
Oh yeah!I love those flavors.
Looks good, Peter ;)
Those look so sticky and gooey and delicious.
I’m glad you like Ricardo. I’ve been watching him, on French TV, for years. I own his cookbook and his magazines. Everyone talks about him in Quebec. When we have a family party we often make Ricardo’s recipe.
The chicken does look delicious! And they sound really tasty.
Oh NOM NOM NOM. I love sambal oelek. It is better than sriracha, cuz the little flecks of chili get stuck in your teeth and make your gums angry for extra moments after the meal is over.
They look good and sticky, just the way I like ’em!
I must try and find an Asian food store in Athens. Looks so good.
Yes, please Peter, I’d love a lollipop. Or pretty much anything with a hoisin and sambal oelek sauce. Won’t you please send some my way??
Looks delicious! haha on quoting nigella lawson!
These do look good – and no labour makes them perfect.
You’re right, I do agree that eating finger food is tastier! They look so delicious and sticky, I can almost imagine what they taste like…
These are my kind of “lollipops”! We much prefer asian style wings over Buffalo. Yours look perfectly done – and divinely sticky and gooey! ;)
BTW, if you like Sambal Oelek, try putting a little in chicken soup. I always do that when I have a cold. It really clears you up!
Pete, we even call it a barbie sometimes…must be a colony thing!
White Rice Duo, I hope you didn’t taste any Windex on the PC screen!
Ahh Maria, I see that portion control also means nothing in your home!
Judy, I did not know you are from TO! Sai Woo is still around (Dundas W.).
Psych, that movie’s not too bad considering it’s Canadian. Canadian movies are usually quite a bore.
Elly, all hands in!
Helene, I knew he (Ricardo) had to be around longer with Quebec audiences. His magazine is quite good too.
Heather, you like the seeds eh? You don’t need Sambal Oelek to get angry…just the mention of Rachel Ray. There, I did it.
Ivy, you have kinezi in Athens, they are eating chinese food, therefore the ingredients are there.
Laurie, with the current cold snap, they (the chicken) will be perfectly preserved ’til they get there.
Pixie, Nigella’s hot!
Cake, give’em a whirl.
Helen, fingah-lickin’ good!
Sticky, later today I’ll be out for a bit and I’ll have my favourite bowl of Udon soup…with a good squirt of Sriracha!
Looks super delicious. Lilpops are always a hit in our place.
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
That looks awesome! Sticky finger food with Asian flavors and not a whole lot of effort? I’m in
Beautiful recipe and great job on the Montreal – Toronto sisterhood. I can recall many a sleepless party night in Montreal -woo hoo!!
Definitely lots of flavour and no labour Peter…I sometimes pick up Ricardo’s magazine as well :D
Oh my! I’ll take that over any candy. It’s hard to look at those beauties and not drool all over my keyboard! You are cooking fabulous things!
Those look fantastic! Perfectly glazed!
Olé Peter! What a good looking piruletas (lolypops)!!! They are saying “cómeme” (eat me) :D
Totally agreee the sauce would fit with pork or lamb ribs!!!!
Happy, you can tone down the heat for your kids’ tastes.
Hi Mike and welcome…this was so easy!
Giz, Montreal is not a city for R & R, fer sure!
Val, his (ricardo’s) mag is harder to find though.
Sher, your dishes rock on a grand scale.
Nuria, you like spicy food too I hope!
Those crusty, gooey skin bits are making me soooo hungry. I would love to try this sauce on ribs, as I’m kinda eh about chicken. Maybe I’ll make an all-out dinner tonight.. probably not though. Drooling over yours takes less effort!
Ok, you’re killing me here! I have chicken drummies in the freezer…I may just have to thaw them and make this today…Good Lord, man, you make good food! :)
Love this Ricardo rendition – looks delicious!