Cut the chicken thighs into 2.5 cm chunks.

Place the chicken into a bowl then add the cornflour, salt, pepper and chinese five spice. Toss to coat.

Heat a good amount of oil in a large frying pan or a wok. Once hot, fry the chicken for 5-7 minutes until it is cooked through and golden brown all over. You may need to do this in 2 batches.

Once it is golden brown, remove the chicken from the pan and place it onto kitchen paper to remove any excess oil.

Clean out the pan, then heat a little bit of oil over a medium to high heat. Fry the red onion and the pepper for a couple of minutes until it starts to soften.

Turn the heat down to a medium heat, then add the chilli, garlic and ginger. Stir well and cook for a minute.

Add the sliced spring onions and stir.

Now add the chicken back into the pan. Season with salt and pepper and stir well.

Once the chicken is warm it is ready to serve. Enjoy.