Put chicken pieces in a bowl. Add 1/2 teaspoon salt, 1 tablespoon garlic/ginger paste, a pinch of ground pepper, and enough cornstarch to coat chicken, approximately 2 tablespoons. Toss to coat. Add egg and mix well.
Heat oil in a frying wok or kadhai. Add chicken pieces a few at a time; do not crowd the kadhai. Fry until lightly golden brown. Drain and remove to paper towel.
Add chopped chilies, curry leaves, 1 tablespoon ginger/garlic paste, remaining ground pepper, chili powder, cumin powder, and 1/2 teaspoon salt, and red food coloring. Add Chili-Garlic Sauce.
Cook a few minutes, add a little water and then add chicken. Toss to coat. Stir in coriander leaves and sprinkle with lime juice.
If your sauce comes out too salty, add a bit more of water. If it comes out too spicy, add some yogurt.
If desired, quickly fry a few extra curry leaves for garnish.
Notes
The measurements above are approximate, and based off of the video on www.vahrehvah.com. Note: his "teaspoon" is actually more of a tablespoon. I have made efforts to look at other similar recipes to get the proportions close. But any or all of the ingredients may be adjusted to taste.