Chicken Lollipops

• With a small knife, cut around the circumference of the thin part of the bone (near the gristle/joint). Then scrape the meat downward with the knife to separate it from the bone and push it to the bottom. Cut off any excess strands of cartilage that may pop out while you cut.
  
• Cut 3/4 along one side of the meat, starting near the bottom of the thick part. Flip the meat inside out to create the ‘lollipop’ look. Now, the skin should be on the inside and meat on the outside. Be careful when you do this because there will be a small piece of bone known as the ‘fibula’ that will stick out, and it can easily poke you. Break off the fibula or cut it off with your kitchen shears. Place chicken lollipops into a large mixing bowl.
  
• Preheat your air fryer to 400°F (204°C). For the oven-fry method, see notes below.
• Combine salt, black pepper, garlic powder, and vegetable oil into the chicken lollipops.
• In a medium bowl with 1/2 cup cornstarch, roll each lollipop around in the starch to coat it. You can cover the gristle too if you like. Place it on a tray lined with parchment paper or aluminum foil. Repeat this step until all of the lollipops are coated with cornstarch.
• Spray the lollipops with cooking oil (or brush oil on if you don't have a spray) and place 3 or 4 chicken lollipops into your air fryer without crowding the basket. Air fry each batch for 10 to 12 minutes (flip halfway) until the chicken is golden brown or the internal temperature is 165°F (74°C). Place cooked chicken on a cooling wire rack.
• When the last batch of chicken is almost done cooking in the air fryer, it is a good time to get started on the sauce. Heat one Tablespoon vegetable or canola oil in a large skillet over medium heat. Add minced garlic and fry until it starts to turn light brown. Pour in soy sauce, honey, and rice vinegar. Stir to combine everything and turn the heat up to medium-high until it starts to bubble. 
• In a separate bowl, create the slurry by combining cornstarch and water. Then while stirring, pour the cornstarch slurry into the honey-soy sauce and continue to stir until the sauce thickens.
• At this point, you can reserve the sauce for dipping on the side by removing it from the heat; or you can combine the chicken lollipops with the sauce. Sprinkle chopped green onion or chives on the lollipops and serve while warm. Enjoy!