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Ingredients
  • 60 g (½ 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 to 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
Steps
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