Wash chicken breasts and cut into vertical strips or small cubes.

In a bowl, beat the egg and combine with soy sauce, black pepper powder, red chili powder, rice flour, and chicken strips. Mix well.

Heat a skillet and drizzle oil.

Place the coated chicken pieces in the skillet, ensuring they are not overcrowded.

Fry on medium-high heat until golden brown and cooked through.

Check doneness with a toothpick.

While the chicken is cooking, prepare the sauce.

In a mixing bowl, combine soy sauce, red chili sauce, tomato ketchup, crushed black pepper, and honey.

Heat a tablespoon of oil in a saucepan and add chopped garlic. Sauté for a few seconds.

Add chilies, onions, and bell pepper to the saucepan. Mix and cover.

Cook on medium heat for 2-3 minutes.

Pour in the prepared sauce and mix.

Add the pan-fried chicken to the sauce and mix well.

Sprinkle chopped spring onions and mix.

Simmer on low heat for 5 minutes and remove from heat.

Serve as an appetizer or with rice and other Chinese dishes.