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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.