Cut the chicken breast into bite-sized pieces and place it in a mixing bowl. Cut your vegetables and leave it aside for later.
650 g Chicken Breast
Add dark soy sauce, white pepper and sesame oil into the mixing bowl and mix with the chicken until evenly distributed.
2 tbsp Dark Soy Sauce, 1 tbsp Sesame Oil, 1 tbsp White Pepper
Whisk two eggs and pour it into the bowl, mix until all chicken pieces are coated in the egg.
2 Eggs
In a separate small mixing bowl, mix together salt, black pepper and Chinese 5 spice. Set aside for later.
½ tbsp Salt, ½ tbsp Black Pepper, ½ tbsp Chinese 5 Spice
Take each piece of chicken and toss it into the cornflour. Make sure the chicken is thoroughly coated on all sides.
150 g Cornflour
Deep fry the chicken pieces on a medium to high heat for around 3 minutes or until cooked and the outside is golden brown and crispy.
In a clean wok or pan, drizzle a small amount of oil on a medium to high heat and fry the garlic for a few seconds before adding the onions, green bell peppers and chillies. Mix for around 2 minutes.
1 Onion, 1 Green Bell Pepper, 2 Red Chillies, 3 Garlic Cloves
Add the crispy fried chicken into the wok and mix with the vegetables, then add the salt and chilli spice mix made earlier followed by a handful of spring onions, and mix everything together for 1 minute.
3 Spring Onions