Whisk together soy sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.

In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.

Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown – approx 3-4 minutes

Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.