Ingredients
| Boneless chicken | Half kg |
| Eggs | 2 |
| Black pepper powder | Half tsp |
| Chili powder | 1tbsp |
| Corn flour | 6tbsp |
| Oil | For frying |
| Salt | 1tsp |
Ingredients for the sauce
| Schzewan sauce | 4tbsp |
| Red chili powder | 1tbsp |
| Kashmiri red chili | 6-8 |
| Aji –no-moto | 1tsp |
| Garlic | 3-4 |
| Vinegar | 1tbsp |
| Soya sauce | 1tsp |
| Sugar | 1tsp |
| Red color powder | 2 pinch |
| Salt | To taste |
Method
Chicken Bhajiyas:Beat the eggs, add corn flour and all the ingredients (except oil). Mix well to form a batter. Add the chicken and keep aside for 20 minutes.
Heat oil and deep fry chicken pieces. When done drain on an absorbent paper to remove excess oil.
Sauce:
Heat oil , add garlic, chili and fry for a min. add the sauce and seasonings. Mix well, add the color and the chicken pieces and cook till well coated and tender.
Making the Nest:
Vermicelli broken into half. Fry vermicelli till it becomes golden. Lettuce leaves chopped or sliced. One boiled egg cut into half, coriander stem, aluminum foil paper.
To Serve:
Take a flat basket or a plate. Put the aluminum foil and add some of the fried vermicelli around the basket. Put chopped lettuce leaves, chicken then again put vermicelli and half egg, coriander and serve immediately.
