Marinade boneless chicken legs with ginger paste, red chili sauce, dark soy sauce, one egg, green chili sauce and 2-3 tbsp of corn flour or a little more if needed.
Use salt if needed but soy has a lot of salt anyway. Also, you have to taste the marinade as you go and add more or less of what you need. The taste changes depending on the sauces that you have.
Heat oil for deep frying and then take the chicken pcs one by one and deep fry them on medium to hot oil, so that the chicken cooks without burning the coating. Take them out on a paper towel.
Heat 2 tbsp of oil in a frying pan and add chopped garlic and a little bit of chopped or ginger julienne. Add the onions immediately or else the garlic will burn.
After 20 seconds, add the capsicum and stir fry on high heat. Once the capsicum has softened a little bit, reduce the heat and add soy sauce, ketchup, vinegar and mix.
Then add the chicken pcs and a whole lot of green chilies cut diagonally into smaller pcs. Mix this and add 1-2 tsp of green chili sauce.
Toss this around and you can serve it like this also or add 1 cup of water mixed with 1-2 tsp of corn flour, make a gravy, give it a boil and take it off the heat
Hope you enjoyed this home version of chili chicken. With chili chicken, you have to go as you like with the sauces.