Spicy Asian Chicken Lollipops Recipes

Steps:

• Preheat oven to 375°. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add red pepper, green onions and garlic; cook and stir 3-5 minutes or until vegetables are tender. Stir in chicken, teriyaki sauce, grapefruit juice, sesame oil and chili sauce. Remove from heat; cool slightly., Unroll crescent dough into one long rectangle; press perforations to seal. Roll dough into a 12-in. square; cut into sixteen 3-in. squares. Place 1 tablespoon chicken mixture in center of each square. Bring edges of dough over filling, pinching seams to seal; shape into a ball., Place on ungreased baking sheets, seam side down. Brush tops with remaining olive oil; sprinkle with sesame seeds. Bake 10-12 minutes or until golden brown. Serve warm with sweet chili sauce. Freeze option: Freeze cooled appetizers in resealable plastic freezer bags. To use, reheat appetizers on a baking sheet in a preheated 375° oven until heated through.

Steps:

• Make chicken lollipops as I have instructions for on my basic chicken lollipop recipe or check on you tube for instructional video if you are confused.
• whisk five spice,sesame oil,soy sauce,rice wine,oyster sauce,chili flakes together and pour over chicken in a non reactive bowl and toss to coat, cover and refrigerate to marinate for 6 hours or more.
• when ready to cook , heat oil.
• Add cornstarch to the bowl with the chicken and marinade and toss well to coat. Fry each piece until golden brown and juices are clear. Set on paper towel to drain.
• Heat Hoisin sauce in microwave until warm then put all chicken wings in clean large bowl and gently toss with warm hoisin sauce...removed to serving dish and sprinkle with sesame seeds and chopped scallion.