500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soy sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken stock / water
1 tbsp cooking oil
Oil to fry
spring onions for garnishing

Take 1tbsp Soy sauce, 1tbsp corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok heat 1 tbsp oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
Serve chilli chicken hot garnished with chopped spring onions. Goes well with Naan (refer to my naan recipe in Rices and Bread), Chappathi, Roti and fried rice.