Combine all the ingredients for chicken marinade. Cover and refrigerate for at least 30 minutes or overnight if possible.
In a pan or kadai, heat enough oil on a medium flame for deep frying. To the chicken marinade, add rice flour and corn flour 5-10 minutes before frying. Mix well to combine. It should be a dry chicken mix.
Once the oil is heated to 350F. Then, carefully drop the chicken pieces one by one into the hot oil. Toss the chicken pieces after 1-2 minutes and keep frying until bright red in color and crispy.
In a wok or pan, heat oil for the stir fry on high heat. Add ginger, garlic, and green chili pepper. Saute for 30 seconds. Then add curry leaves and saute for a minute.
Add the Kashmiri red chili powder and give it a stir.
Quickly add the chicken and stir fry for a minute mixing the chicken well with the other ingredients.
Remove from heat and serve hot as an appetizer. Garnish with sliced red onions and lemon wedges.