250 g Boneless chicken thigh1 cup Corn starch (flour)½ Sweet onion ( cut thin slices )½ Green pepper ( cut thin slices )2-3 Dry red chillies ( cut half and deseeded )1 teaspoon Crushed chilli flakes1 Fresh red Chilli ( cut thin slices )2 Spring onions ( cut thin slices )2-3 Garlic cloves ( chopped or sliced )Oil for frying ( Sunflower, canola, peanut or any neutral flavoured vegetable oil )Marinade for chicken1 tablespoon Soy sauce1 teaspoon Sesame oil¼ teaspoon white pepper1 teaspoon Garlic paste (finely grated garlic)¼ teaspoon Baking SodaSpice Mix½ teaspoon Salt½ teaspoon Black pepper powder¼ teaspoon Chinese five spices¼ teaspoon Chicken powder (optional)
First of all, cut the chicken thigh into small bite size pieces. Mix the chicken pieces well with the soy sauce, sesame oil, garlic paste and baking soda. Set aside and marinate for at least 15 minutes. If you have more time you can let it sit for more time.Cut into half and deseed the dry red chillies. Cut all the vegetables into thin slices.In a small bowl, add all the spice mix ingredients, mix well and set aside.Coat the marinated chicken pieces with corn starch(flour). Make sure each chicken pieces separated and well coated. Toss the excess flour out before frying.Heat the oil to about 350°F. Deep fry the chicken pieces until crispy golden brown. Remove from oil and set aside.In a large wok or pan, drizzle 1 tablespoon of vegetable oil, fry the garlic with medium heat for few seconds, then add the dry chilies and stir for few seconds. ( Dry chilies can burnt very quickly, you need to stir very quickly and add the next ingredients. )Follow with the crushed chillies and onion, pepper and fresh chilli slices. Stir well for 1 minute.Add the fried chicken pieces back in the wok, sprinkle the spice mix in. Toss well to combine all ingredients evenly.Serve immediately!You can serve over steamed rice or stir fry noodle and make it a meal or serve on its own as a savoury snack. Enjoy!