Ingredients

• 500g chicken thighs cut into bite size pieces
• 1 egg beaten
• 100g cornflour
• 1 tsp. salt
• 1 tsp. Chinese 5 spice
• 1 onion diced
• 5 spring onions chopped
• ½ tsp. chilli flakes
• 1 tsp. cracked black pepper
• 1 tsp. Chinese 5 spice
• 1 tsp. seasoning
• 1 tsp. sea salt flakes
• 3 red chillis sliced

Method

1. Place the diced chicken into a bowl along with some salt and a beaten egg, mix well to coat. In a separate bowl, mix the cornflower and five spice, then dredge the chicken through until fully coated. Tap off any excess then fry the chicken in oil heated to 180 C for about four minutes or until the chicken reaches an internal temperature of at least 75c. I like to do this in two batches as not to overcrowd the pan. Remove the oil and drain on some kitchen paper.
2. Stir fry the onion and the white part of the spring onion for a couple of minutes, then add the crispy chicken, spices, chilli and green spring onion. Toss well then serve with a portion of fried rice.