Cut 500 grams of boneless chicken into small bite-sized pieces and marinate them with 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and salt to taste. Mix well and let it rest for 30 minutes.
In a separate bowl, prepare the batter by mixing 3 tablespoons of cornflour, 3 tablespoons of all-purpose flour (maida), 1/2 teaspoon of black pepper powder, and salt to taste. Add water gradually to form a thick, smooth batter.
Heat oil in a deep frying pan or kadai over medium heat.
Dip the marinated chicken pieces into the batter, ensuring they are well coated.
Carefully drop the coated chicken pieces into the hot oil and deep-fry them until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.
Remove the chicken popcorn from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve hot with ketchup or your favorite dipping sauce.