How to make Kolkata-style crispy chilli chicken

A perfect medley of Indo- Chinese flavours with crispy fried chicken cubes tossed in aromatics of fiery green chilies and spring onions and balanced with soya. Ingredients Chicken Leg boneless cut into dices - 1 ½ cup Ginger Garlic paste - 1 tbspn Dark Soya Sauce - 1 tspn Aromat Powder or MSG - ½ tspn Corn flour - ½ cup Egg, beaten - 1 Oil, for frying - 1 cup Dried Red Chili Paste - 1 cup Oil - ½ cup Warm water - 1 ½ cup Oil for frying - 1 tbspn Garlic, coarsely chopped - 1 tbspn Ginger, coarsely chopped - ½ tbspn Dried Red Chili paste made earlier - ½ tbspn Diced onion - 1/3 Cup Diced Green Capsicum - 1/3 cup Green Chilies Sliced - ¼ Cup Light Soya Sauce - 1 tbspn Fresh Red Chilies sliced - ¼ cup Dark Soya Sauce - ½ tbspn Aromat Powder/ MSG - 1 tspn Tomato Ketchup - ½ tbspn Water or Stock - ½ cup Vinegar - 1 tspn Corn flour, dissolved in equal amount of water - 1 tbspn Spring onion chopped for garnish - 1 tbspn Red chilli paste preparation 1.Soak the dried red chillies in warm water until soft. 3.Heat oil in a saucepan and saute the dry red chili paste until the oil is seen separating from the paste. Add the dried red chili paste and the diced onions, capsicum and the chilies 10.Add the stock and season with light soya, dark soya, tomato ketchup and aromat.