My mother likes to make these pops all the time. Every time she visits she leaves me with a batch of chicken lollipops, perfectly lined up in my freezer for the next opportunity I have to entertain.
The sauce is more than you’ll need for the pops. You can freeze all the extras in a ziplock bag or container and use for a different time. It freezes very nicely and actually gets slightly thicker when it freezes. Please note, if you cook this sauce with cutlets (which would taste great) you will end up with purple chicken. Bear that in mind and follow the method here, fully cooking the chicken and then adding the sauce in the last five minutes, or glaze while hot.