Start by patting your chicken drumsticks dry with paper towels to ensure a crispy coating. Using a sharp knife, cut around the thickest part of each drumstick where the meat meets the bone. Gently pull the skin down to form a 'lollipop' shape, revealing more meat at the top.

In a mixing bowl, combine cornstarch, all-purpose flour, salt, and pepper. Toss the prepared lollipop chicken legs in this mixture until they are evenly coated.

In a deep frying pan, pour in enough vegetable oil to submerge the lollipop chicken legs. Heat the oil to 350°F (175°C). Once the oil is shimmering, it’s time to move on to frying.

Carefully add the coated chicken legs to the hot oil, frying them in batches for 10 to 15 minutes, until they are golden and cooked through.

In a saucepan, heat 1 tablespoon of neutral oil over medium heat and sauté the finely chopped shallot for about 1 minute until fragrant. Add in the minced garlic and grated ginger, stirring for an additional minute.

Combine low-sodium soy sauce, sweet chili sauce, sriracha, and water in the pan, stirring well to create your sweet and spicy sauce.

Once the sauce has simmered, add the fried lollipop chicken legs to the pan, tossing them gently in the sauce until well coated. Transfer to a serving plate and garnish with sliced green onions.