Cut the chicken into 1-inch cubes.

To the chicken, add flour, corn flour, soy sauce, egg and garlic paste. Mix well.

Heat oil in a wok and deep fry on medium flame until the chicken is cooked through and golden from outside.

In a wok, heat 1 tbsp oil and add ginger and garlic paste. Sauté until aromatic.

Add bell peppers and sauté for 3-4 minutes until just little bit soft and vibrant in color.

Add soy sauce, ketchup, chili sauce and tomato paste. Mix and add chicken.

Stir a few times and then turn the flame very low. Cover and let the curry cook for 6-7 minutes.

Turn the flame off. Cantonese chicken is ready. Serve with boiled rice or Chinese rice.

Enjoy!