Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup (65g) cornstarch
  • 1 tsp (5g) salt
  • 1 tsp (2g) ground white pepper
  • 1 tsp (2g) Chinese five spice powder
  • 3 tbsp (45ml) vegetable oil
  • 3 cloves (15g) garlic, minced
  • 1 small (50g) white onion, diced
  • 1 medium (60g) red bell pepper, diced
  • 2 stems (10g) scallions, sliced into 1-inch pieces
  • 2 Thai bird's eye chilies (5g), thinly sliced
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (1g) ground black pepper
  • 1 tsp (5ml) soy sauce

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a crispy crust.
  2. In a mixing bowl, toss the chicken cubes with cornstarch, salt, white pepper, and five spice powder until every piece is evenly coated.
  3. Heat 3 tbsp of vegetable oil in a wok over medium-high heat until shimmering.
  4. Add chicken in a single layer, frying for 3-4 minutes per side until mahogany-colored and firm. Remove and let rest on a paper towel-lined plate.
  5. Wipe the wok if necessary, add a drizzle of fresh oil, and toss in the diced onion and red bell pepper for 30 seconds.
  6. Stir in the minced garlic and sliced chilies, frying for another 30 seconds until fragrant.
  7. Return the fried chicken to the pan, add the sea salt, black pepper, and soy sauce.
  8. Toss rapidly over high heat for 60 seconds until the spices cling to the crust.
  9. Fold in the sliced scallions and remove from heat immediately.