Salt and Chilli Chicken 

Ingredients:

For the Chicken:

600g / 1.3lb boneless skinless chicken thighs, sliced into fairly large bite-sized pieces (about 6 pieces per thigh)
1 tsp EACH: Chinese 5 Spice, white pepper, fine/table salt
2 tsp sesame oil
2 cloves of garlic, finely grated into a paste
160g / 2 packed cups cornflour/cornstarch (plus more if needed)
1 medium egg, beaten
360ml / 1 1/2 cups vegetable oil (or as needed for frying)
For the Stir Fry:

1 small/medium white onion, thinly sliced
1/2 red pepper, thinly sliced
1/2 green pepper, thinly sliced
2 cloves of garlic, finely diced
2 red birds eye chillies, thinly sliced (adjust to taste)
2 spring onions, thinly sliced
1/2 tsp flaky sea salt (adjust to taste)
1/4 tsp Chinese 5 spice
1/8 tsp white pepper
Instructions:

Marinate the Chicken:
In a bowl, combine the chicken pieces with Chinese 5 spice, white pepper, fine salt, sesame oil, and grated garlic. Mix well and let it marinate for at least 30 minutes.
Coat the Chicken:
In a separate bowl, add the cornflour/cornstarch. Dip each marinated chicken piece into the beaten egg, then coat it in the cornflour, ensuring an even layer. Set aside.
Fry the Chicken:
Heat the vegetable oil in a large pan or wok over medium-high heat. Once hot, carefully add the coated chicken pieces in batches, frying until golden brown and cooked through (about 5-7 minutes). Remove and drain on paper towels.
Stir Fry the Vegetables:
In the same pan, remove excess oil, leaving about 1-2 tablespoons. Add the sliced onion, red and green peppers, and diced garlic. Stir-fry for 2-3 minutes until softened.
Add the sliced chillies, spring onions, flaky sea salt, Chinese 5 spice, and white pepper. Stir well to combine.
Combine and Serve:
Add the fried chicken back into the pan with the stir-fried vegetables. Toss everything together until well coated and heated through.
Serve hot and enjoy this deliciously spicy dish!