In a bowl boneless chicken strips, ginger garlic paste, salt, black pepper powder, red chili flakes, hot sauce, soy sauce, egg, corn flour, all-purpose flour, vinegar and mix well. Marinate for 25-30 minutes.

Heat oil in a pan, fry marinated chicken until light golden brown. Set aside.

In a bowl add egg, salt, black pepper powder, food color and whisk until well combined.

Heat oil in a pan, add the egg mixture, cook eggs until scrambled and fully cooked. Set aside.

Now, in a wok heat oil and sauté chopped garlic for a minute. Add capsicum and green chilies and sauté for 2-3 minutes. Add fried chicken and give it a good mix.

Now add soy sauce, hot sauce, salt, black pepper, red chili flakes, sugar, lemon juice and cook for 2-3 minutes over high flame.

Add chicken stock and bring it to boil. When it starts to boil, add slurry while stirring in continuously and cook until the desired consistency of the gravy has reached. Lastly add lemon juice and cook for a minute. Garnish with more green chilies and take off the flame.

In a pot, heat oil and sauté garlic for a minute. Add chopped carrot, capsicum, cabbage and sauté for 2-3 minutes. Add salt, black pepper powder, vinegar, soy sauce, hot sauce and cook for another 2 minutes over high flame.

Add boiled rice, scrambled eggs and chopped green onion. Mix until veggies are well incorporated with rice for 2 minutes.

Take off flame and serve with Chili Chicken Gravy.