First, wash the chicken and then chop it finely.

Next, transfer it into a bowl.

Add ginger paste, garlic paste, green chili paste, black pepper, and salt to taste.

Mix all of them nicely.

Now, crack an egg into the bowl.

Add the cornstarch and all-purpose flour.

Combine all the components nicely.

Set them aside for around an hour.

In the meantime, wash the bell pepper, spring onions, and chives (optional).

Dice the bell pepper, thinly slice the spring onions and chop the chop into small pieces.

Keep them aside.

After that, when the chicken is marinated well, take a kadhai or a deep-frying pan and pour some oil.

Let the oil heat until it smokes a little.

Scoop out (can use your fingers, a tbsp, or a scoop) a small portion of the marinated minced chicken and put them gently in the oil.

Fry the chicken balls from all sides until golden brown.

Fry them in batches.

Now, when they are done, transfer them to a kitchen tissue-covered plate. This will soak off the excess oil.

Now take a skillet or a pan and add some oil. Let it heat on medium flame.

When the oil is hot, add the finely chopped ginger and garlic.

Fry them until a bit golden and then add the diced bell peppers.

Stir them for a minute and then add in the chicken stock or water in the skillet.

Stir them well.

Sprinkle the black pepper on it.

In a bowl take 2 tbsp of water, schezwan sauce, red chili sauce, green chili sauce, soy sauce, and 2 tsp corn starch.

Mix them nicely and then pour the mixture into the pan or skillet.

Combine all of them together. (If you want you can add some tomato sauce).

Stir them for 2 minutes.

When the gravy starts to thicken a bit, add in the chicken balls. Keep the flame on medium.

Check the salt. If needed add salt to taste.

Scrape from all the sides and mix them nicely.

When the gravy reaches your desired consistency, add in the spring onions.

Give them a final mix and transfer them into a bowl.

Garnish it with the chives.