Step 1

Dice chicken into even pieces, and sprinkle with 1 tbsp salt, 1 tbsp Chinese five spice and1 tbsp black pepper

Step 2

Rub the spices into the chicken to evenly coat the chicken

Step 3

Set aside while you chop and prepare the vegetables

Step 4

Finely dice the onions, red pepper, green chilli and spring onions, and set aside

Step 5

Tip out 1 cup of cornflour onto a large, flat plate

Step 6

Add the marinated chicken to the plate of cornflour, and toss/move around with your hands until it is all evenly coated

Step 7

Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour

Step 8

Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact

Step 9

Add the coated chicken to the pan, and cook until the underside turns light brown

Step 10

Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside

Step 11

Remove the chicken from the oil using a slotted spoon, and set aside on a pice of kitchen roll to soak up a little oil.

Step 12

To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown

Step 13

Add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan

Step 14

Add the red pepper to the pan, cook for a further minute and stir,

Step 15

Add 1 tsp salt, 1 tsp pepper and 1 tsp Chinese five spice and stir to coat the vegetables

Step 16

Add half of the chopped spring onions, stir and cook for a further minute

Step 17

Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer

Step 18

Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice