Mix red chili powder with 1 tbsp water to make chili paste.
Coat target protein cubes or vegetables with cornstarch and salt; pan-fry in 1 tbsp oil until golden crisp.
Heat remaining oil in a wok, sauté garlic paste and sliced green chilies for 30 seconds.
Add chili paste, soy sauce, and vinegar; cook for 1 minute.
Toss fried crispy cubes in the glaze until thoroughly coated and serve.