Ingredients: For Marinade:

• 500g boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon red chili powder
• Salt to taste

For Sauce:

• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2-3 green chilies, slit lengthwise
• 1 medium-sized onion, finely chopped
• 1 medium-sized bell pepper (capsicum), cut into bite-sized pieces
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon red chili sauce
• 1 teaspoon vinegar
• 1 teaspoon sugar
• Salt to taste
• Freshly ground black pepper to taste
• Chopped spring onions for garnish

Instructions:

1. In a bowl, mix all the marinade ingredients – soy sauce, cornstarch, ginger paste, garlic paste, red chili powder, and salt. Add the chicken pieces to the marinade and coat them well. Let it marinate for about 20 minutes.
2. Heat oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, add the marinated chicken pieces and fry until they are golden brown and crispy. Remove the chicken from the pan and drain on a paper towel to remove excess oil.
3. In the same pan, heat 2 tablespoons of vegetable oil. Add minced garlic, minced ginger, and slit green chilies. Saute for a minute until fragrant.
4. Add finely chopped onion and sauté until it turns translucent.
5. Add the bell pepper (capsicum) and sauté for 2-3 minutes until it slightly softens.
6. Add tomato ketchup, soy sauce, red chili sauce, vinegar, sugar, salt, and freshly ground black pepper. Mix well.
7. Add the fried chicken pieces to the pan and toss them in the sauce until they are well coated. Cook for another 2-3 minutes on medium heat.
8. Garnish with chopped spring onions and serve hot with steamed rice or noodles.

Enjoy your Chinese-style chili chicken with its spicy, tangy flavors!