½ pound boneless chicken thigh, sliced into thin strips
1 tablespoon soy sauce
½ teaspoon sesame oil
2 teaspoons garlic paste, or 1 large clove garlic, minced
Neutral oil
½ yellow onion, sliced thin
2 serrano peppers, thinly sliced (you can remove the seeds to lessen the heat)
3 small red jalapenos
2 green onions, finely chopped
½ teaspoon each kosher and coarse ground black pepper
1 tablespoon Chinese five spice
1/1 teaspoon red pepper flakes
1 teaspoon sugar
1/2 cup corn starch
1 egg white, beaten
Oil for frying
One batch triple cooked fries, see recipe here
Curry sauce, see recipe here
Put chicken, soy, sesame and garlic in a bowl – mix well to combine and set aside
Heat a large pan or wok or high heat, add about a tablespoon of oil and the yellow onion, serranos and jalapenos – stir until just softened, about 2 minutes – remove from heat and set aside
Combine kosher salt & pepper, five spice, red pepper flakes and sugar in a small bowl – set aside
To the bowl with the chicken add the beaten egg white and mix well to combine, then add the corn starch and mix really well making sure all the pieces are covered
Heat a couple inches of oil in a pot or cast iron pan to 375 degrees
Shake excess corn starch off the chicken, and carefully put the pieces into the oil – cook until golden and crispy – 2 to 3 minutes then remove to a paper towel lined plate
Heat the vegetables in the pan or wok, add the chicken and a couple tablespoons of the spice mix -s tir well to combine, about a minute
Remove to a plate, or bag – add the fries and serve with the curry sauce
Top with diced green onion