In a medium bowl, combine chicken breasts with the egg, cornstarch, 0.75 tablespoon minced garlic, 0.5 tablespoon minced ginger, 2 teaspoons salt, and 0.5 teaspoon ground black pepper. Mix until the chicken is thoroughly coated.

Ensure each piece of chicken is evenly coated for optimal crispiness.📌

Heat vegetable oil for frying in a deep skillet over medium-high heat. Fry the coated chicken pieces for 7 to 10 minutes, or until they are no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the fried chicken and set aside.

Do not overcrowd the skillet; fry chicken in batches if necessary to maintain oil temperature and ensure even cooking.📌

In a second skillet, heat 2 tablespoons vegetable oil over medium heat. Add cumin seeds and cook until they crackle, about 1 minute. Then, add the remaining 0.75 tablespoon minced garlic, remaining 0.5 tablespoon minced ginger, serrano peppers, cumin powder, chile powder, 0.5 teaspoon ground black pepper, and salt to taste. Stir in the fresh curry leaves. Add red chile-garlic paste and ginger paste, along with 5 drops red food coloring. Stir to form a paste, then add 0.5 cup water to thin the paste slightly.

Adjust chile powder and red food coloring according to your preferred spice level and desired color intensity.📌