Step 1

Start by air frying or baking some frozen oven chips as per the packaging instructions. I always prefer thick cut chips for this recipe but fries would also work too

Step 2

In the meantime, it's worth preparing all the other ingredients and keeping them ready. This recipe takes minutes to cook and so it's worth having everything sliced, minced, chopped, and ready to go. This is called mise en place

Step 3

To make the salt and pepper spice mix, simply mix together the Chinese 5 spice, garlic powder, white pepper, salt, sugar, and MSG (if using). If you're not using MSG, add the same amount of additional salt (1/4tsp). If you'd like to make a larger amount of the salt and pepper spice mix to keep on hand - see blogpost for more details and measurements

Step 4

Heat a wok or frying pan over a medium-high heat. A carbon steel wok will impart 'wok-hei', which is the smoky caramelised flavour that you find in restaurant food and takeout spots. So if you have one, it's worth using here

Step 5

Add the oil followed by the onion, garlic, and red bird eye chillies. Sauté briefly for around 30 seconds, and then add in the green peppers, and red chillies. Continue to sauté for another 30-45 seconds, stirring continuously

Step 6

Next, add the cooked chips along with the salt and pepper spice mix and the spring onions

Step 7

Toss everything together several times to ensure the seasoning is fully dispersed throughout the chips

Step 8

Serve up immediately - this is best served right away as the chips will soften and cool down if left