Gently heat the vegetable oil to fry the chicken. Pat the chicken dry and add half the garlic paste and half the ginger paste. Rub the chicken well. Add the beaten egg and toss together. Add the corn flour and mix well.
Deep fry the chicken for 5 minutes, turning them often, until cooked through and light golden brown. Remove on absorbent paper and set aside whilst you make the sauce.
Heat a wok pan on high, and add the vegetable oil before adding the onion and red chili. Stir fry for 1 minute before stirring in the remaining garlic and ginger paste, red capsicum and yellow capsicum.
In a bowl mix together the Lee Kum Kee Char Sui Sauce, red chilies, garlic and brown sugar. Taste and adjust the seasoning adding more sugar if required.
Add the sauce to the pan with 3 tablespoons water and stir well. Pour in the corn flour mixture and allow to heat through and thicken.
Stir in the chicken and coat well with the sauce. Allow to cook for 2 minutes before turning off the heat. Serve with stir-fried noodles or stir-fried rice.