Crisp Chilli Chicken lollipops, Mango, Red Onion, Pepper, Lemon Salsa & Caramelised Onion Brown Rice

First get your brown rice on the go, it takes longer than white. Cook it as per the packet instructions but cook it in chicken stock not plain water,

Next get your chicken drumsticks and trim away any meat, skin or sinew away from bone where you would normally hold the drumstick so that it looks like a meaty lollipop. Then pat dry and coat in the chilli powder, salt and pepper.

Heat oil of in a large wok and when its ready to get frying gently place your drumsticks, turning every few minutes to avoid burning.

Whilst your rice and chicken are cooking 1/2 your red onion, slice 1 half into long strands and pop on a low heat with a pinch of sugar, salt and pepper and start to caramelise in a pan.

Then onto the salsa. In a blender pop your mango, red pepper, mustard, remaining red pepper and 1/2 lemon juice and blitz until small chunky salsa.

Once your rice is cooked plate up with the onions on top and squeeze some lemon over the top. pop your salsa next to it.

Remove your cooked lollipos from the wok and place on some kitchen paper to get rid of any excess grease. pop some kitchen foil on the ends of your drummers and place on top of rice and salsa and drizzle with honey.