Clean and prepare 500 grams of chicken lollipops by removing the skin and trimming the excess fat.
In a mixing bowl, combine 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili paste, 1 tablespoon of soy sauce, 1 tablespoon of tomato ketchup, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well to create the marinade.
Add the chicken lollipops to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour.
In another bowl, mix 4 tablespoons of cornflour, 2 tablespoons of all-purpose flour (maida), and 1/4 teaspoon of red food coloring (optional). Add water as needed to create a thick batter.
Heat oil in a deep frying pan or kadai over medium heat. Dip each marinated chicken lollipop in the batter, ensuring it is well coated.
Carefully place the coated chicken lollipops in the hot oil and deep-fry until they are golden brown and cooked through. Remove from the oil and drain on paper towels.
Serve the Chicken Lollipop Dry with a side of Szechuan sauce or any dipping sauce of your choice.