Ingredients:1/2 kg Boneless ChickenMarination:2 tbsp Corn flour2 tbsp All-purpose flour (Maida)1 tbsp Ginger Garlic Paste1 tbsp Chilli Sauce1 Egg1 tsp Pepper Powder1 tbsp Salt (to taste)Chilli Chicken:2 tbsp Oil6 cloves Garlic4 Dry Red Chilies6 Green Chilies1 Onion (cubed)1/2 Bell Pepper (cubed)1 tbsp Chilli Sauce1 tbsp Soy Sauce1 tbsp VinegarFew Spring OnionsCooking Method:Cut chicken into cubes, marinate with corn flour, all-purpose flour, chilli sauce, ginger garlic paste, egg, pepper, and salt. Allow it to marinate for at least 20-30 minutes, or overnight in the fridge for best results.Fry marinated chicken pieces in hot oil until golden and crispy. Fry in small batches to ensure even cooking and crispiness.In a wok/pan, heat oil, sauté chopped garlic, add dry red chilies, green chilies, onion, and bell pepper. Sauté until onions are translucent. Add a pinch of salt.Add chilli sauce, soy sauce, and vinegar. Mix well.Add the fried chicken pieces, ensuring they are coated with the sauce. Add chopped spring onions for garnish and turn off the heat.Notes:Marinating overnight helps tenderize the chicken.For a semi-gravy version, dissolve corn starch in water, add it to the pan before adding chicken, and thicken the gravy before mixing in the chicken.Be cautious with salt due to the salt content in sauces; adjust as needed