Chicken Chilli

Chicken chilli :

Wash and cut boneless chicken into pieces. Mix eggs, 4 tablespoons cornstarch, salt to taste, 1 tablespoon each of soy sauce and chilli sauce into chicken pieces. Leave aside for half and hour.
Blend remaining cornstarch in half cup of water and keep aside.
Peel, wash onions and cut into thick slices. Peel and chop garlic finley. Wash and slice green chillies after removing stem. Wash, deseed and cut capsicums into thick strips.
Heat sufficient oil in a pan and deep fry marinated chicken pieces for 2 minutes. Remove and drain onto a tissue paper.
Heat three tablespoons of oil in pan, add chopped garlic and stir fry briefly. And onions and green chillies. Continue to stir for a minute.
Add remaining siy sauce and chilli sauce, ajinomoto, crushed peppercorns, salt to taste and stir in chicken stock. Bring it to a bowl and stir in blended cornstarch.
Cook on high heat for a minute or until the sauce starts to thicken.
Add fried chicken pieces, capsicums, vinegar and cook for a minute on high heat, stir continuously and serve hot.