Cut the chicken into bite-size pieces.

Marinate; garlic paste, ginger paste, chili powder, salt, vinegar (or lime/lemon juice), and soy sauce.

Coat generously with the marinade ingredients and set aside for about 30 min.

Add the flour. Mix well

Fry the marinated chicken pieces until cooked through.

Drain off excess oil and set aside.

Cut the vegetables; onion, bell peppers, and cherry tomatoes.

Gather the ingredients for making the devilled fish. Garlic and ginger paste, chili powder, chili flakes, pepper, and salt for stir-frying. Mix together ketchup, soy sauce, sugar, and vinegar to make a sauce.

Heat the oil and saute the cut vegetables for about one minute. Immediately remove them from the pan with a slotted spoon.

Stir-fry the ginger and garlic paste until it starts to release its aroma. Stir constantly for a minute so that it doesn’t burn.

Add chili powder, chili flakes, salt, and pepper and stir constantly for a few seconds so that it doesn’t burn.

Add the sauce and cook until warmed through, for a minute.

Add the fried chicken pieces and stir-fry until they are well coated with the sauce.

Stir-fry the sauteed bell peppers, onion, and tomato for a minute. Season with salt & pepper as needed. Sprinkle with more red chili powder and flakes, if desired. Remove from heat. Serve hot with fluffy, long-grain white rice, and enjoy!