Mix together the cornflour, ¾ tablespoon of the salt, 1 tablespoon of the black pepper, and the Chinese five-spice.

Sprinkle over the chicken thigh fillets and toss together to coat.

Heat the vegetable oil in a large frying pan over high heat until hot.

Add the chicken to the oil a piece at a time and fry for about 5-7 minutes, turning once until cooked through and golden brown.

Transfer the chicken to a plate lined with kitchen paper.

Repeat with the second batch of chicken.

Heat the reserved oil in a separate frying pan over medium-high heat.

Add the chopped onion, red chilli, green chilli, remaining ¼ tablespoon of salt and black pepper.

Fry for about 2-3 minutes until the onion starts to soften.

Turn down the heat, add minced garlic and spring onions, and fry for a further minute.

Add the cooked chicken to the frying pan with onion and chillies and toss together for 1 minute.

Turn off the heat and serve.