Ingredients:

  • 2 large russet potatoes (about 600g total), peeled and cut into thick-cut fries
  • 2 tablespoons vegetable oil (30ml)
  • 1 teaspoon cornstarch (4g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon Shaoxing rice wine or dry sherry (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 teaspoon cornstarch (4g)
  • 1/2 teaspoon ground ginger (1g)
  • 1/4 teaspoon white pepper (0.5g)
  • 2 tablespoons vegetable oil (30ml)
  • 2 cloves garlic, minced (6g)
  • 1-inch piece of ginger, minced (approx. 15g)
  • 1 red chili, finely chopped (optional, for extra heat) (5g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon oyster sauce (15ml)
  • 1 tablespoon sriracha (or other chili sauce) (15ml)
  • 1 teaspoon brown sugar (4g)
  • 1/2 teaspoon five-spice powder (1g)
  • 1/2 red bell pepper, sliced (approx. 75g)
  • 1/2 green bell pepper, sliced (approx. 75g)
  • 1/2 onion, sliced (approx. 75g)
  • 4 scallions (green onions), chopped (approx. 20g)

Instructions:

  1. Cut potatoes, toss with oil, cornstarch, salt, and pepper.
  2. Bake or fry the chips until golden brown and crispy. Drain on paper towels and set aside.
  3. Combine chicken with marinade ingredients and let sit for at least 15 minutes.
  4. Slice the bell peppers and onion. Chop the scallions.
  5. Stir-fry marinated chicken in a hot skillet until cooked through. Remove from pan.
  6. Sauté garlic, ginger, and chili (if using) in the same pan. Add soy sauce, oyster sauce, sriracha, brown sugar, and five-spice powder. Simmer briefly.
  7. Add the cooked chicken, chips, bell peppers, and onion to the sauce. Toss to coat evenly.
  8. Stir in the chopped scallions. Serve immediately in a paper bag (optional for authenticity!).