Cut the chicken in two inch long half inch wide and half inch thick fingers.
Marinate the chicken in sweet chilli sauce, garlic paste, eggs, soy sauce, white pepper, red colour, salt and marinate for 1 hour.
Mix refined flour, cornflour in it and leave for 15 mins.
Heat sufficient oil in a wok, deep-fry the chicken until crisp and cooked from inside.
Serve with your favourite sauce.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.