First, start by washing the chicken thoroughly.

Transfer it into a bowl and then add the vinegar, egg white, ginger garlic paste, black pepper powder, baking powder, dark soy sauce, and salt to taste.

Mix everything nicely and coat the chicken cubes. Cover and keep them aside for about an hour.

Dice the onion and capsicum. Keep them aside.

Next, cut the green chilis diagonally. Keep them aside.

Now, take a kadhai or wok and add oil.

Let the oil heat until it smokes a little. Keep the flame on low to medium.

To this, add the dried red chilis (break them from the middle).

Fry them until aromatic.

Now, add the finely chopped ginger and mined garlic.

Stir them nicely until the raw scent is gone.

To this, add the diced onion and capsicum.

Stir them for a few seconds.

Cover and let them cook for a minute.

Next, add the green chilis to the kadhai.

Stir everything together.

Now, add the light soy sauce, dark soy sauce, vinegar, tomato ketchup, green chili sauce, and red chili sauce.

Mix all the ingredients. Keep the flame on low.

Now add 3/4 cup of water.

Combine everything again.

Add salt to taste and sugar to taste.

Stir the ingredients and cover the kadhai or wok.

When the gravy starts to simmer, turn off the flame. Keep it aside.

Take a deep-frying pan and add a sufficient amount of oil.

While the oil is getting hot, add cornstarch, maida, baking powder, salt to taste, and black pepper to the marinated chicken.

Mix everything nicely and coat each piece of chicken. Add a splash of water if the batter is too thick.

When the oil is hot, turn the flame to medium and one by one lower the coated chicken pieces.

Fry them from all the sides until golden. Do not overcrowd the pan, fry them in batches.

When done, transfer them onto a kitchen tissue-covered plate.

After this, put the gravy kadhai on flame.

Stir and let the gravy come to a simmer.

Add the fried chicken pieces to the gravy or sauce. Toss them and coat them with the sauce nicely. (make sure that the gravy is thick, but not too dry).

Take a taste test. Add if anything is needed.

Garnish the Kolkata Style Chili Chicken with a sprig of coriander leaf for some fresh hue.