Trim the chicken thighs and cut into small, bite-sized pieces. Thread each piece onto a skewer or toothpick, shaping into a lollipop with a small handle. Chill in the fridge for 15 minutes to firm up.
In a mixing bowl, whisk the eggs until smooth. In another bowl, combine the flour, cornstarch, paprika, garlic powder, and cayenne pepper.
Pour hot sauce over the chicken pieces and toss to coat evenly. This adds flavor and helps keep the meat juicy during frying.
Heat vegetable or peanut oil in a heavy-bottomed pot or wok to 180°C (355°F). Use a deep-fry thermometer to monitor the temperature for best results.
Dip each chicken lollipop into the egg wash, allowing excess to drip off, then roll thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres well.
Carefully lower the coated chicken lollipops into the hot oil, working in small batches to avoid overcrowding. Fry for about 4-5 minutes, turning occasionally, until golden brown and crispy.
Use a slotted spoon to remove the fried lollipops and drain on paper towels. Rest for 2 minutes to settle juices and finish crisping.
Arrange the crispy chicken lollipops on a platter, garnish with herbs or a squeeze of lemon if desired, and serve immediately with your favorite dipping sauces.
