PREPARATION

1. In a bowl, add 20 grams dry red chili, 500 milliliters hot water and soak for 1 hour.
2. Take 600 grams chicken wings and cut it into half.
3. With the help of a knife make a lollipop of it.
4. Transfer this into a bowl and keep aside.
5. In a blender, add the soaked dry red chili, 100 milliliters water and blend it into a paste.
6. Heat 30 milliliters oil in a pan, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
7. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add the blended red chili in it and mix it well.
9. Cook for 5- 7 minutes on medium heat.
10. Add 2 1/2 tablespoons ketchup, 1 tablespoon red chili sauce, 1 teaspoon soy sauce, 2 teaspoons vinegar and mix it well.
11. Add 1 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon sugar and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Remove it from heat and keep aside.
14. In a mixing bowl, add chicken lollipops, 1 tablespoon corn flour, 30 grams all purpose flour, 1 teaspoon green chili, 1 1/2 tablespoons ginger garlic paste, prepared schezwan sauce, 1 tablespoon red chili sauce, 2 teaspoons vinegar, 1 teaspoon soy sauce, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 egg and mix it well.
15. Marinate for 20 - 25 minutes.
16. Add the lollipop in bread crumbs and coat it properly.
17. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
18. Drain it on an absorbent paper.
19. Serve.