Wash and pat dry the chicken lollipop pieces. Season with salt and pepper. Set aside.
Mix the all-purpose flour, cornflour, salt and pepper in a bowl thoroughly. Spread this mixture on a large dish evenly.
Break the egg in another shallow dish, add a pinch of salt and give a whisk.
Heat enough oil in a deep pan to deep fry the chicken lollipop.
Take one lollipop at a time and dip it into the beaten egg. Take it out and let the excess drip off.
Next place it on the flour mixture and coat the lollipop with the flour on all sides.
Shake off the excess flour and put it into the hot oil for deep frying. Fry the lollipop on medium-low heat until golden brown.
Take out the fried lollipop with slotted spoon and put it on a kitchen towel to absorb excess oil. Fry all the lollipops similarly.
Once all the lollipops are fried, take a large wok and add 2 teaspoons oil to it.
When the oil is hot, add the schezwan sauce and couple of splashes of water. Saute the sauce on high flame for couple of minutes.
Then add the fried lollipops and toss them well into the sauce to coat completely. All the water should be absorbed and the sauce must cling to the lollipops.
Garnish with freshly chopped green onion and serve your spicy Schezwan chicken lollipop hot with some green salad on the side. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/05/schezwan-chicken-lollipop/