Ingredients:

  • 1 lb chicken breast, sliced into bite-sized strips on a bias
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp sugar
  • 1/2 cup cornstarch
  • 1 tsp kosher salt
  • 1 tsp ground white pepper
  • 1/2 tsp Chinese five-spice powder
  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 2 stalks spring onion, sliced into 1-inch lengths
  • 2 fresh red chilies, sliced
  • 1 small white onion, diced

Instructions:

  1. Place the sliced chicken in a bowl and toss with soy sauce, sesame oil, and sugar. Let it sit for 5 minutes.
  2. In a separate bowl or sealed container, combine cornstarch, salt, pepper, and five-spice. Add the marinated chicken and shake vigorously until evenly coated.
  3. Heat vegetable oil in a wok over medium-high heat. Add chicken in a single layer and fry for 3–4 minutes per side until mahogany-colored. Remove and set aside on paper towels.
  4. Pour out all but 1 tbsp of oil. Toss in the diced onion and fry for 2 minutes.
  5. Add the minced garlic, sliced chilies, and spring onions, stir-frying for 30–60 seconds until fragrant.
  6. Return the chicken to the pan and toss rapidly to combine with aromatics before serving.