Cut the boneless chicken pieces into1" cubes.
Take 1/2 tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 10-15 minutes.
Heat oil and deep-fry the marinated chicken pieces till golden brown.
Now in a wok heat 3 tbsp. oil and add minced garlic, minced ginger, minced green chilies and sauté. Add onion cut into cubes and sauté. Add celery and capsicum.
Add 1and 1/2 cup of chicken stock. Bring to boil and add tomato sauce, pepper powder, salt, and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2-cup water and add to the curry stirring constantly to avoid lumps.
Cook for 2-3 minutes.
Serve chili chicken garnished with chopped spring onion