Chicken

• 600g / 1.3lb boneless skinless Chicken Thighs, sliced into fairly large bite-sized pieces (1 thigh usually produces 6 pieces)
• 1 tsp EACH: Chinese 5 Spice, White Pepper, Fine/Table Salt
• 2 tsp Sesame Oil
• 2 cloves of Garlic, finely grated into a paste
• 160g / 2 packed cups Cornflour/Cornstarch, plus more if needed
• 1 medium Egg, beaten
• 360ml / 1 1/2 cups Vegetable Oil, or as needed

Stir Fry

• 1 small/medium White Onion, thinly sliced
• 1/2 Red Pepper, thinly sliced
• 1/2 Green Pepper, thinly sliced
• 2 cloves of Garlic, finely diced
• 2 Red Birds Eye Chillies, thinly sliced (see notes)
• 2 Spring Onions, thinly sliced
• 1/2 tsp Flaky Sea Salt (see notes)
• 1/4 tsp Chinese 5 Spice
• 1/8 tsp White Pepper