• Wash and pat dry the chicken and cut them into bite-size pieces.

Marinate and fry

• In a mixing bowl, add chicken, garlic and ginger paste, chopped chilies, soy sauce, black pepper powder, oil, and vinegar, and let marinate for 2 hours in the refrigerator. After 2 hours, add egg and mix well. Now add all-purpose flour, mix and set aside.
• Heat enough oil in a deep pan to fry the chicken pieces, a few at a time, until golden brown. Remove and drain onto absorbent paper.

Make the gravy

• Heat 1 tbsp oil in a deep pan. Add ginger, garlic, and green chilies and saute until fragrant.
• Now add the onions and bell peppers and cook over high heat until slightly scorched.
• Now add MSG (optional) and cook for a minute.
• Add soy sauce, vinegar, red chilly sauce, tomato ketchup, sugar, black pepper powder, and salt (if necessary). Saute well.
• Now add the fried chicken pieces to this thick gravy and mix well.
• Sprinkle finely chopped green onions.
• If you want chilly chicken dry, then at this stage you can turn off the flame and transfer it to a serving bowl.
• To make gravy, mix the corn starch and water and add to the chicken. Lower heat, let it come to a simmer, cook while stirring for a couple of minutes before turning heat off.
• Serve with fried rice, chowmein, or steamed rice.