On a medium flame, heat oi in a heavy bottom deep pan for frying. While the oilheats up, add cornstarch, rice flour and egg white to the marinated chicken
Mix well to coat the chicken well with flour and eggs or yogurt. The coating should be moist and not runny or too dry. If it is too dry, you may splash some water and mix well.
Test if the oil is hot enough by dropping a pinch of batter in the hot oil. It mustcome up immediately without becoming brown. If it sinks and remains there, itmeans the oil is not hot enough yet.
When the oil is hot enough, gently drop the chicken pieces into the oil. Do not crowd the pan.
Do not disturb the chicken pieces for 2 minutes. Stir and let them cook on a medium heat until crisp and golden. Reduce the heat slightly and let them fry the last 1 minute until deep golden & really crisp.
Remove them to a steel colander and continue to fry them in batches.
Once you are done with the chicken, reduce the flame to lowest and place 2sprigs of curry leaves on a skimmer or strainer ladle and gently lower to the hot oil. Fry the curry leaves until crisp. Remove to the colander.
Place your slit and deseeded green chilies on the strainer ladle and lower it to the hot oil. Fry them until blistered. Turn off the heat. Toss all of these and serve this chicken 65 immediately.