Wash the chicken and soak it in the juice of half a lemon and 1 cup water for 5-10 minutes. Then drain and discard the water.

Place the chicken in a bowl. Add 1 teaspoon salt, 1 teaspoon black pepper powder, 1 teaspoon soy sauce, 2 tablespoons cornstarch, 1 teaspoon ginger-garlic paste, and crack in the eggs. Mix well, cover, and let it marinate for 10-15 minutes.

Cut the onion, green chilies, and bell peppers into cubes. Finely chop the garlic. Heat 4-5 tablespoons oil in a wok or large skillet, add the chicken, and fry until golden brown. Remove and set aside in a bowl. In a small bowl, mix 2 tablespoons cornstarch with 1/2 cup water until smooth.

Heat 2 tablespoons oil in the wok. Add the chopped garlic and sauté. Add the bell peppers, onion, and green chilies, and stir-fry on low heat for 3-4 minutes.

Add 1/2 teaspoon soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well and cook for 2-3 minutes. Add the fried chicken and toss to combine. Pour in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat and serve.