When you are ready to start preparing the food, heat some oil in a frying pan. Don't be stingy with the oil, it will keep food from sticking to the pan. Once the oil is hot, add dried chilis and fry for about 5 minutes, stirring regularly. This frying adds the flavor of the chilis to the oil. Add in the coated chicken, and cook it until its done. In this stage, stir as little as possible to allow the crust to fry on. Remove the chicken and chilis with a slotted spoon to let the oil drain off.
You don't want to let the chili oil go to waste, and fried rice is a good way to put it to use. In this case, I added tomatoes, onions, curry leaves, and an egg and let them fry up a little. I then added cooked rice and a little bit of soy sauce and fried it all up for another few minutes.