Wash 1/2 kg of chicken strips properly and drain all the water.

In a mixing bowl, add the chicken, 2 spoons of vinegar, 1 spoon of soy sauce, and 2 spoons of red chilli sauce.

Add 1/2 spoon turmeric, 1 spoon black pepper, 1.5 spoons red chilli powder, 2 spoons ginger-garlic-chilli paste, salt, and crack 1 egg into the bowl.

Mix everything very well with your hands. Cover the bowl and let the chicken marinate for 30 minutes.

In another wide bowl, make the dry coating by mixing 3 bowls of all-purpose flour, 1 spoon red chilli powder, 1 spoon garlic powder, 1/2 spoon chaat masala, and 1/2 spoon salt.

Take a marinated chicken piece and put it in the dry flour mixture. Press the flour tightly onto the chicken using your hands. Shake off the extra flour.

Quickly dip the coated chicken piece into a bowl of ice-cold water and immediately take it out.

Put the wet chicken back into the dry flour mixture. Press the flour onto the chicken again very firmly to create flaky layers. Shake off the extra flour.

Heat oil in a deep pan. The oil must be very hot.

Carefully drop the coated chicken pieces into the hot oil. Do not touch or stir them for 1 minute.

Fry on medium-high heat for 4 to 5 minutes until they turn golden brown and crispy. Remove from oil and drain excess oil.