This section is optional but will tenderize the chicken & keeps it juicy.

Add 3 to 4 tbsp yogurt to a bowl, whisk it.

Then pour 1 ¼ cup water and salt.

Transfer the chicken and brine for 1 hour to overnight to tenderize the chicken.

Drain off the buttermilk and add chili powder, ginger garlic, spice powder & salt.

Rub these well and then sprinkle corn flour. Coat the chicken well.

Heat oil until hot enough.

Then fry the chicken on a medium heat until crisp and golden.

Remove to kitchen tissues.

Alternately you can grill then in a preheated oven at 220 C for 20 to 22 mins until cooked through.

Add 1½ tsp oil to a pan for seasoning and heat it.

Saute ginger garlic until aromatic. Add onions & fry until transparent.

Stir in red chili sauce, sugar, vinegar and soya sauce.

When the sauce begins to bubble pour water and stir.

Taste and check the salt, sweet, sour & spice.

Add more if needed. Cook until the sauce thickens.

Add the fried chicken. Toss them well to coat the sauce.

Garnish chicken lollipop with spring onions or celery.