Whisk the marinade ingredients in a bowl and add the chicken strips. Marinate for 15 minutes.
Get rid of the excess liquid by putting the chicken in a strainer or colander.
Heat the 3 cups cooking oil in a wok or karahi and drop the chicken strips in it gently. Fry on both sides until slightly browned (4-5 minutes). Remove from the hot oil into a bowl and keep aside. Pour the extra oil left over from frying into a clean glass bottle and wipe the wok with paper towels if required.
Make the sauce
Add cooking oil to the wok and heat until shimmering. Add the garlic paste and fry for a few seconds.
Add the chilli garlic sauce, tomato ketchup, sugar, black pepper, white pepper, salt, and soy sauce. Stir to mix well and cook the sauce until it thickens slightly (2 minutes).
Add the vegetables. Stir until the sauce coats the vegetables completely (2 minutes).
Add the chicken strips and continue frying the shashlik. Take it off the heat after 1-2 minutes. Serve hot with fried rice.
Indo-Chinese dishes like chicken shashlik are cooked at high temperatures always. Keep your heat turned on high for all the steps of the recipe, right from frying the chicken to preparing the sauce.
Add the ingredients in quick succession without allowing anything to simmer for too long. The chicken should have a bite and the vegetables, especially, should retain their crunch and not become too soft.
To make the egg fried rice, see the body of the post.