1. Take 3/4 lb of boneless skinless chicken thighs. Chicken thighs are preferable for this recipe, but chicken breast also works.

2. Add 3/4 tsp of salt and 1/2 tsp of turmeric, 1/4 tsp of black pepper powder, 1 tsp of red chili powder, and 2 Tbsp of yogurt. 

3. Mix to coat the chicken pieces with all the spices. Add 1 Tbsp of curry leaves (substitute with kaffir lime leaves), 3 tsp cornstarch, and 4 Tbsp All-purpose flour. Mix everything well. 

4. Add one egg white and 3 Tbsp water. Adjust the water to plus or minus 1 Tbsp if needed. Mix well and marinate in the refrigerator for 2 hours.

5. Take oil in the wok for frying and set it on medium to high heat. Take the marinated chicken out of the refrigerator and fry for 7 to 8 minutes or until it is golden brown. Drain the chicken on the paper towel.

6. Take 1 Tbsp of oil in a pan and add 1 Tbsp of garlic and 1 Tbsp of ginger. Lightly caramelize the garlic and ginger by sauteing until it is light golden brown.

7. To the pan, add 2 to 3 green chilies and 1/4 cup of curry leaves (substitute with bay leaves and kaffir lime leaves if curry leaf is not available). Add 1/2 tsp of black pepper and fried chicken pieces. Saute for one minute and add 2 Tbsp of lemon juice just before serving.