Ingredients

The following ingredients have 4 Servings
  • 60 g (1/2 cup) cornflour ((cornstarch))
  • 1 tbsp table salt
  • 1 ¼ tbsp ground black pepper
  • 1 tbsp Chinese five-spice
  • 6 skinless chicken thigh fillets (quartered)
  • Vegetable oil for frying ((around 240ml/1 cup))
  • 1 onion (peeled and chopped into large chunks (about 1.5-2cm across))
  • 1 red chilli (chopped into small pieces (I use relatively mild fresno or serrano chillies))
  • 1 green chilli (chopped into small pieces (I use relatively mild fresno or serrano chillies))
  • 2 garlic cloves (peeled and minced)
  • 3 spring onions ((scallions) roughly chopped)

Instruction

  • Mix together the 60g (1/2 cup) of cornflour, ¾ tbsp of the salt, 1 tbsp of the black pepper, and the 1 tbsp of Chinese five-spice.
  • Sprinkle over the chicken thigh fillets and toss together to coat.
  • Take the 240ml (1 cup) of oil, and put one tablespoon of it to one side. Add the rest of the oil to a large frying pan and heat over a high heat until hot (you can test by sticking the end of a wooden spoon or chopstick in the oil – if bubbles form around it, it’s hot enough).
  • Add the chicken to the oil a piece at a time (to ensure the oil doesn’t boil over). You’ll probably have to work in two batches altogether.
  • Fry for about 5-7 minutes, turning once until cooked through and golden brown all over.
  • Using a set of tongs, transfer the chicken to a plate lined with kitchen paper.
  • Repeat with the second batch of chicken, then turn off the heat when done.
  • As soon as the second batch of chicken is cooking, heat the reserved 1 tablespoon of oil in a separate frying pan over a medium-high heat.
  • Add the chopped onion, the chopped red and green chillies, the remaining ¼ tbsp of salt and the remaining ¼ tbsp of black pepper to the pan. Fry for about 2-3 minutes, stirring often, until the onion starts to soften slightly.
  • Then turn down the heat to medium and add in the 2 cloves of minced garlic and 3 chopped spring onions.
  • Fry for a further minute, stirring often.
  • By now both batches of chicken should be cooked. Add the chicken to the frying pan with onion and chillies in and toss everything together for 1 minute.
  • Turn off the heat and serve.