Mix all ingredients to marinate chicken except oil in a bowl. Marinate for 30 minutes.
Heat 2 tablespoon oil in a pan or wok and stir fry half of the chicken for 2-3 minutes. When the color of the chicken changes to white, remove it to a plate. Add another 2 tablespoons of oil and fry the remaining chicken similarly. Set aside.
For Sauce
Heat oil in the same pan, add garlic and red button chili. Fry for 1 minute then add ketchup, chili garlic sauce, capsicum, and soya sauce. Simmer for a minute then add the water and mix well.
Now add cornflour slurry and cook for few minutes until gravy turns glossy. Stir continously to avoid lumps.
Do a taste test, add red chili powder and black pepper. Adjust as per heat preference.
Garnish with green onions and serve with rice.
Video
Notes
Boneless Chicken: Use bite-sized boneless chicken that is cubbed in ¾ inch pieces.
Egg: coating chicken with egg helps keep the chicken moist after frying. But you can skip this ingredient.
Cornflour: Cornflour and cornstarch both can be used.
Red chilies: These button chili provide a burst of flavor to the sauce rather than heat. You can sub with any dried chili you have in hand.
Chicken cube or bullion: This ingredient is recommended because it replaces chicken stock and Ajinomoto (MSG) in the recipe. Both are always used in the restaurant version. If you drop this ingredient then use chicken stock instead of water in the recipe.
Veggies: You can add less or more or skip to your taste.
Tomato Ketchup: If you don’t want to use tomato ketchup. You may use tomato purée, vinegar, and sugar.
Chili garlic sauce: You can replace it with more ketchup and extra red chillies.
Chili powder: This ingredient is optional and should be added only if you enjoy spicy food.