Pat dry chicken thighs with paper towel and cut into bite-size pieces.

In a small bowl, combine salt, black pepper and Chinese five spice mix. Mix well.

Season chicken with the prepared seasoning mix.

Let the chicken marinate for at least 5 minutes, while you prepare the vegetables. (You can marinade it up to 1 day, covered, in the fridge.)

Add cornstarch to the marinated chicken and toss to coat, making sure each and every chicken piece is completely coated in cornstarch.

Heat half of the oil in a wide skillet over medium high heat. Working in batches, arrange the chicken pieces in a single layer and fry for 2 minutes each side until golden. (Note: Do not move the chicken for 2 minutes. This will help develop color and crispiness.) Remove the cooked chicken onto a clean plate and repeat with the remaining oil and chicken. Keep the temperature of the oil steady at medium high and do not over crowd the pan, or they won’t get nice and golden.

Once all the chicken pieces are fried, add the peppers and green onion (only the white and pale green part. Reserve the dark green part to garnish) to the now empty skillet.

Sauté for a minute. Don’t overcook the peppers, as you want them to be crunchy.

Add the fried chicken pieces back into the skillet and toss with the sautéed peppers for 30-45 seconds.

Garnish with reserved green part of the scallions. And serve immediately with steamed or fried rice.