In a large bowl, mix together the cornstarch, Chinese five spice, salt and pepper. Add the chicken, tossing to coat.
Heat 1 cup oil over medium-high heat in a large skillet or wok. Fry chicken in batches for 5-6 minutes, turning once so the chicken is cooked through. Remove from heat and set aside.
In a separate skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Cook for 4-5 minutes or until the onion is translucent. Add the garlic and green onions and cook for another minute.
Return chicken to skillet, tossing to coat. Remove from heat and serve over some white rice.
Notes
When coating the chicken with the cornstarch mixture, make sure to do it evenly and press the coating onto the chicken to ensure it adheres well. This will result in a better-textured crust.
Fry the chicken in batches to maintain a consistent temperature in the oil and to ensure each piece cooks evenly. Overcrowding the pan can lead to uneven frying and less crispy chicken.
Once the chicken is fried, place it on a wire rack or paper towels to drain excess oil. This will help keep the chicken crispy.
You control the amount of heat if you leave or remove the seeds from the peppers.
Add some freshly squeezed lemon juice to brighten up the dish.