To prepare the drummettes, first separate the meat from the bone on the thinner part and then push the meat down. Scrape the exposed bone to make it as clean as possible.

Place chicken, half of minced ginger, half of minced garlic, ground black pepper, 2 teaspoon red chili paste and soy sauce in a bowl. Season with salt. Coat chicken in the marinade. Set aside. Marinate for 30 minutes in the refrigerator if time permits.

Place all purpose flour, cornflour, egg, 1 teaspoon minced ginger, 1 teaspoon minced garlic, 2 teaspoon red chili paste, red chili powder and white vinegar. Season with salt.

Meanwhile heat oil for deep frying. Dip chicken in the batter, one at a time, and place in the oil. Fry until cooked through. Drain on an absorbent towel. Set aside.

Serve with schezwan sauce or your favorite dipping sauce.