For the Chicken Marinade:
- 250 grams / 9 ounces Chicken Thigh Fillets, excess fat trimmed, sliced into bite-sized pieces
- ⅛ TSP Ground White Pepper
- 1 TSP Potato Starch
- ½ TBLS Low Sodium Light Soy Sauce
- 1 TSP Shao Xing Rice Wine (substitute dry sherry if unavailable)
For the Sauce:
- ½ TSP Potato Starch
- ⅛ TSP Kosher Salt (use half the amount if using iodized table salt)
- ½ TSP Chinese Five Spice Powder (store-bought or homemade – note 1)
- 1 TSP White Sugar (or other sweetener of choice – note 2)
- 1 TBLS Low Sodium Light Soy Sauce
- 1 TBLS Shao Xing Rice Wine
- ½ TBLS Chinkiang Vinegar (Chinese black vinegar – substitute with half distilled white vinegar and balsamic vinegar if unavailable)
- ½ TSP Dark Soy Sauce
- ½ TSP Sesame Oil
- ½ TSP Pure Chili Oil (optional – without flakes and seeds)
- 3 TBLS Water
For the Five Spice Chicken Stir-fry:
- ⅓ medium Yellow Onion – sliced into ¼-inch wide strips, then sliced in half across the middle
- 2 medium Spring Onions (Scallion/Green Onion) – cut into 1-inch pieces, white and light green parts separated from dark green parts
- 1-inch piece fresh Ginger – julienned (about 2 tablespoons julienned)
- 3 Garlic cloves – minced
- 1 – 3 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies), to taste – destemmed, finely chopped
- 3 – 10 Dried Red Chilies (note 3), to taste – snipped into ½-inch pieces, seeds shaken out and discarded for milder dish if preferred
- 2 TBLS Peanut Oil (or any other neutral oil with a high smoke point)