Cut Boneless Chicken in medium size pieces. Take a bowl and add, boneless chicken, 1 egg, 2 tablespoon Cornflour, 5 tablespoon Maida, 1/2 tsp red chilli powder, 1 tsp salt and mix all ingredients together. Keep marination aside for 10-15 minutes.
Take a non-stick pan and shallow fry the marinated chicken. You can also deep fry chicken marination but I prefer shallow frying, as it takes less oil while shallow frying. Shallow Fry chicken for 5-6 minutes. Shallow fry each side of chicken for 2-3 minutes or till chicken is golden brown in colour. Once the chicken is fried cover it in lid and fries it on low flame for 2 more minutes to make it crispier and tender from inside. After frying chicken, take it out from the pan and keep it aside for 5-10 minutes.
Take a wok or pan and add 10 curry leaves, 2 slitted green chillies, 1 cup sliced green capsicum, 1 cup cube cut white spring onion, 4 tbsp finely chopped garlic, 2 tbsp finely chopped ginger and a pinch of white pepper powder and stir fry all the vegetables for 3-4 minutes.
Make CornStarch by adding 1 tbsp cornflour in 100ml of water and add it in the wok/pan. Add 1 tbsp soya sauce, 1 tbsp red chilli sauce, 1/4 tbsp vinegar, 1/4 tsp white pepper powder and keep it mixing for 1-2 minutes till sauce become thicker.
Add Chicken and 1/2 cup finely chopped green spring onion and stir fry all the ingredients for 1-2 minutes. Your Chicken Chilly Dry is now ready to be served.