1. Dice the red bell pepper, green bell pepper, and onions into cube-shaped pieces. Keep them aside.

   

2. Finely chop the ginger, garlic, and bullet chillies. Keep them aside.

For Marination

1. In a mixing bowl, add the chicken pieces. Add salt, degi mirch powder, white pepper powder, garlic powder, cornflour, and egg over the chicken.

   

   

2. Mix everything well to coat the chicken with the marinade.

   

3. Allow the chicken to marinate for at least 30 minutes.

For Cooking

1. Heat oil in a pan over medium-high heat.

2. Add the marinated chicken pieces (in batches) to the hot oil.

   

3. Fry the chicken until it turns golden brown and cooked through. Stir occasionally for even cooking.

   

4. Use a slotted spoon to remove the fried chicken from the pan and place it on a paper towel-lined plate to drain excess oil.

   

5. Heat 1 ½ tbsp oil in a wok over medium-high heat.

6. Add dry red chillies, chopped ginger, garlic and bullet chillies to the wok. Stir-fry for 2-3 minutes until the ginger and garlic turn slightly golden.

   

7. Add the onions, green and red bell peppers to the wok.

8. Stir-fry the vegetables until they are slightly tender but still crispy.

   

   

9. Add tomato sauce, dark soy sauce, salt, white pepper, water, sambal sauce/green chilli sauce/red chilli sauce, and vinegar to the pan. Mix well to combine the flavours.

   

   

   

10. Add the fried chicken to the wok with the vegetables.

    

11. Mix everything well to coat the chicken and vegetables with the sauce.

    

12. Cook for a few minutes, allowing the flavours to meld together.

13. Check the seasoning and adjust it according to your taste.

14. In a small bowl, prepare a slurry by mixing cornflour and water to make a smooth paste.

15. Gradually add the slurry to the pan while stirring continuously.

    

16. Cook for a few more minutes until the sauce thickens to your desired consistency.

17. Serve hot with steamed rice, fried rice or noodles.