Step 1

In a bowl, combine chicken with soy sauce, baking soda, corn starch, and baking soda. Allow it to marinate for 10-15 minutes.

Step 2

Add hoisin sauce, light soy sauce, dark soy sauce, rice vinegar, water, corn starch, sugar, and sesame oil in a small bowl. Whisk until sugar is dissolved. Set them aside.

Step 3

Heat a large wok or a skillet over medium-high heat. Drizzle a tablespoon of cooking oil and swirl it around to coat the bottom evenly. When the oil is hot, add the marinated chicken to the wok. Spread it out in a single layer to ensure proper searing. Let it cook undisturbed for 1-2 minutes, allowing it to develop a nice sear.

Step 4

Then, flip and stir-fry the chicken until it's no longer pink. Remove the chicken from the wok and set it aside.

Step 5

Drizzle another tablespoon of oil into the wok. Toss in onions and follow with the minced garlic and ginger, stirring constantly for about 30 seconds or until they become fragrant.

Step 6

Then, add the bell pepper and stir-fry for a minute or two, until they're are tender-crisp.

Step 7

Return the cooked chicken to the wok and combine it with the vegetables. Pour the prepared sauce in. Stir everything together until the sauce thickens and coats the chicken and vegetables evenly.

Step 8

Finish with spring onions and make a final quick toss. Remove from heat and serve immediately.