Ingredients

The following ingredients have 4 Servings
  • 1/2 cup cornstarch
  • 1 tbsp Chinese five spice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 1/2 lbs chicken thighs, cut into 1" cubes
  • 1 cup + 1 tbsp vegetable oil
  • 1 medium sweet onion, diced
  • 1 jalapeño pepper, seeds removed and diced
  • 1 Fresno chili pepper, seeds removed and diced
  • 4 garlic cloves, minced
  • 4 green onions, chopped

Instruction

  • In a large bowl, mix together the cornstarch, Chinese five spice, salt and pepper. Add the chicken, tossing to coat.
  • Heat 1 cup oil over medium-high heat in a large skillet or wok. Fry chicken in batches for 5-6 minutes, turning once so the chicken is cooked through. Remove from heat and set aside.
  • In a separate skillet, heat 1 tbsp oil over medium heat and add the onion and peppers. Cook for 4-5 minutes or until the onion is translucent. Add the garlic and green onions and cook for another minute.
  • Return chicken to skillet, tossing to coat. Remove from heat and serve over some white rice.