PREPARATION

1. In a bowl, add 85 grams mayonnaise, 2 tablespoons fresh cream, 1/8 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon chilli flakes, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder and mix it well.
2. Take a pan, add 1.5 litres water, 1 teaspoon salt, 1 tablespoon oil and stir well.
3. Bring it to a boil.
4. Add 150 grams noodles and mix it well.
5. Bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat and drain the noodles.
8. Transfer this into a mixing bowl, add 35 grams corn flour and mix it well.
9. Transfer this into a tray and spread it evenly.
10. Let the noodles dry for 25 - 30 minutes.
11. In a mixing bowl, add 680 grams chicken breast, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cayenne powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chilli flakes, 1 tablespoon corn flour, 1 tablespoon lemon juice and mix it well.
12. Marinate for 30 minutes.
13. Take a skewer and prick the chicken piece in it.
14. Lay few strands of long noodles straight, place chicken piece at one end of noodles and rotate completely wrapping chicken with noodles.
15. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
16. Drain it on an absorbent paper.
17. Serve hot with prepared dip.