Ingredients for Schezwan Lollipops

• 1 & ½ tsp Ginger Garlic Paste

• One tsp Vinegar

• Salt to Taste

• ½ tsp Black Pepper

• 1 tsp Kashmiri Chilli Powder

• One tsp Soya Sauce

• 18 pcs Chicken Lollipops (Approx. 500gms)

• 2 Dried Kashmiri Chillies

• 2 Dried Red Chillies

• 1 tsp Kashmiri Chilli Powder

• 2 tbsp Corn Flour

• 4 tbsp All Purpose Flour (Maida)

• One Egg

• For Schezwan Sauce:

1 tbsp Chopped Ginger and Garlic

Some Salt

½ tsp Soya Sauce

½ tsp Vinegar

1 tbsp Tomato Ketchup

3 tbsp Water

Steps for Schezwan Lollipops

1. In a large bowl, add in ginger garlic paste, vinegar, salt, black pepper, kashmiri chilli powder and soya sauce. Mix to combine well.

2. Into this mixture, add in the chicken lollipops. Mix well and let it marinate for half an hour.

3. In a separate bowl, soak dried kashmiri chillies and dried red chillies in warm water for half an hour. When they are soaked, make a fine paste out of them using the same water in which they were soaked.

4. Heat oil in a pan when the chicken is done marinating.

5. Into the marinated chicken, add kashmiri chilli powder, corn flour, all purpose flour and an egg.

6. Mix all these ingredients well so that the chicken pieces are thoroughly coated

7. Into the hot oil, drop in the chicken pieces one by one. Keep the flame on medium while frying to allow the chicken to cook all the way. Fry until golden for 1-2 mins on each side. Flip midway. Drain on a paper towel.

8. To prepare the schezwan sauce, heat 1 tbsp oil in a pan. Add in chopped ginger and garlic. Sauté for a 10-20 sec on medium heat

9. Add in the prepared chilli paste according to the heat you want. (we used half of the prepared paste)

10. Next, add in salt, soya sauce, vinegar and tomato ketchup. Stir and fry on medium heat.

11. Lower the flame and simmer for 2-3minute

12. Pour in 3 tbsp water and with the flame on medium, bring the mixture to a boil

13. Toss in the fried lollipops and with the flame on low mix well until chicken pieces are well coated

14. For a final touch, sizzle them on high flame for 1 min. garnish with spring onions and serve.