Heat sufficient oil in a kadai.
Halve the chicken breast and beat each half with the back of the knife to flatten them slightly. Place them on a plate.
Put 1 tsp Schezwan chutney on each breast piece and rub it in well. Turn them over and again rub in 1 tsp Schezwan chutney on each breast piece.
Put cornsrtarch in a mixing bowl, add sufficient water and whisk to a thick batter.
Spread refined flour in a plate, place the chicken pieces over it and lightly roll them.
Spread cornmeal on another plate.
Dip one chicken piece in the cornstarch batter, shake off excess and gently slide it into hot oil and deep fry till crisp. Dip the other piece in the cornstarch batter, roll in cornmeal and slide it into the hot oil and deep fry till crisp.
Drain on absorbent paper and dab them with another piece of absorbent paper.
Cut each chicken half into three pieces and arrange them on a serving plate. Place the remaining Schezwan chutney in a teaspoon across the chicken pieces and serve hot immediately.