Dry Chilli Chicken (indo-chinese style)

500gm with bone chicken pieces,cut in medium size
1 big Onion Sliced
1 tspn ginger-garlic paste
1 green capsicum/bell pepper,cut in lengthwise
1 tbsp soya sauce
1/4 tsp white vinegar
1 tbsp green chilli sauce
1 tbsp tomato sauce
1 tsp freshly ground black pepper
5-6 green chillies, slit (used chillies that have lesser heat)
1 tspn Kashmiri chilli powder, for the red colour
1/2 tspn minced garlic
1/2 tspn ginger-garlic paste
1 tbsp cornflour
1 tbsp all purpose flour or maida
1 egg
Salt to taste
A pinch of sugar (optional)

Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper, flour, cornflour,ginger-garlic paste and half the green chilli sauce for atleast 30 mins. Leave it for an hour or two if you have the time.
Heat a shallow pan with about 1/4 cup oil and lightly fry the chicken pieces until golden brown. Set aside.
In the remaining oil, add 1/2 tspn chopped garlic and ginger garlic paste.Add the chillies and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (2-3 mins). Add vinegar and mix well. Top off with the fried chicken and the remaining quantities of ingredients used to marinate (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce,tomato sauce, salt, sugar, and pepper).
Stir all the ingredients until well combined and fry for another 3-4 mins. serve hot.