Marinating the chicken

Dice chicken into even pieces, and sprinkle with 1 tbsp salt, 1 tbsp Chinese five spice and 1 tbsp black pepper

Rub the spices into the chicken to evenly coat the chicken

Set aside while you chop and prepare the vegetables

Preparing the vegetables

Finely dice the onions, red pepper, green chilli and spring onions, and set aside

Battering the chicken

Tip out 1 cup of cornflour onto a large, flat plate

Add the marinated chicken to the plate of cornflour, and toss/move around with your hands until it is all evenly coated

Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour

Frying

Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact

Add the coated chicken to the pan, and cook until the underside turns light brown

Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside

Remove the chicken from the oil using a slotted spoon, and set aside on a pice of kitchen roll to soak up a little oil.

To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown

Add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan

Add the red pepper to the pan, cook for a further minute and stir,

Add 1 tsp salt, 1 tsp pepper and 1 tsp Chinese five spice and stir to coat the vegetables

Add half of the chopped spring onions, stir and cook for a further minute

Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer

Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice