Cut the chicken in small or medium pieces, add the ginger and garlic paste, pepper powder, salt, vinegar and soya sauce half tsp. Mix well together and let it marinate for 15 to 20 minutes.

Get the batter ready by mixing maida 2tsps, corn flour 2tsps and quarter cup water.

Add the marinated chicken to batter and coat properly.

Heat oil in a Kadai, deep fry chicken pieces until it becomes crispy and drain excess oil in a kitchen paper roll.

In another pan heat 2tsps oil and sesame oil. Then add the chopped onion, garlic sauté for a minute. Then add Green or any other color pepper sauté for a minute.

Add 1 tsp corn flour and mix well. Cook for a minute.

Now add the chilli sauce, tomato sauce, soy sauce and salt to taste. Stir for 2 minutes. If it looks too dry, add 3 to 4 tsps of water and mix it well.

Then add the fried chicken pieces and mix well to coat the masala, cook for 2 minutes.

Now turn the heat off and decorate with spring onion and coriander. Serve hot with any fried rice or as a side dish.