Cut the chicken pieces into finger sized pieces.
Mix eggs, 2 tbsp corn starch, salt to taste, 1 tbsp each of soy sauce and chilly sauce into the chicken pieces.
Leave it aside for half an hour.
Peel onion, wash, half and cut into thick slices.
Peel, wash and finely chop garlic.
Wash, remove stems and slice green chillies.
Wash, half and deseed the cut capsicum into thick strips.
Blend 1/2 tbsp of corn starch in 3 tbsp of water.
Heat sufficient oil in a wok.
Deep fry the marinated chicken pieces till crisp.
Remove and drain on an absorbent kitchen towel.
Heat 1 tbsp oil in a wok.
Add chopped garlic and stir briefly.
Add onion and sliced green chillies and continue frying for a couple of minutes.
Add capsicum and saute.
Add remaining soy sauce and chilly sauce, ajinomoto, salt, crushed pepper corns, vinegar and blended cornstarch.
Add fried chicken pieces and saute till sauce coats the pieces.