Clean and pat dry the chicken pieces. Add garlic, ginger, and green chili paste and soy sauce. Mix well and let marinate in the refrigerator for 1-2 hours.
Add 1 tsp salt and 1 tsp black pepper powder and mix well. Add all-purpose flour and eggs, and mix to coat each chicken piece evenly.
Heat enough oil in a frying pan and fry the marinated pieces of chicken in batches, making sure not to crowd the pan, until golden brown (takes about 7-8 minutes depending on heat). Remove and drain on paper towels.
Heat 1 tbsp of canola/sesame oil in a wok or a fresh pan, and add garlic, ginger, chilies and cook for 30 seconds or until fragrant.
Add the onion and sugar and cook over high heat for 2-3 minutes. Now and bell peppers and sauté over medium to high heat for 3-4 minutes. You don't want to cook them down.
Add soy sauce, vinegar, chili sauce, cracked black pepper, and stir vigorously.
Add the fried chicken pieces and stir to evenly coat them in the sauce. Add chopped green onions. Adjust salt if necessary.
If you want to make a gravy, mix 1 tbsp cornflour in 1/2 cup water and add to the chicken.
Remove from heat and serve as appetizer or with steamed rice.