Mix chicken mince, egg white, half of the soy sauce, half of the pepper powder, salt, one tablespoon corn flour.
Mix well and set aside for two to three hours.Heat sufficient oil in a kadai.
Make small balls of chicken mince and deep fry on medium heat till golden brown and crisp. Drain on an absorbent paper.
Heat two tablespoons oil in a non stick pan. Add green chillies, garlic and sauté for one minute. Add onions, capsicum and ginger.
Sauté for two minutes more. Add chicken stock. Once it comes to a boil, add remaining soy sauce, pepper powder.
Dilute remaining corn flour in half cup water and add to the pan. Add chicken balls and cook till mixture thickens.