• 1 lb boneless chicken thighs, cut into thin slices
• 12 garlic cloves, finely chopped
• 1 inch ginger, finely diced
• 3–4 green chili peppers, sliced lengthwise
• 2 cups red onions, cut into square chunks
• 1 cup red bell pepper, cubed
• 1 cup green bell pepper, cubed
• 1/4 cup spring onions, whites and greens separated
• 2 tbsp oil (for stir-fry), plus more for deep frying
• Sesame seeds, for garnish

For Marinade:

• 1 tsp soy sauce
• 1 tsp chili sauce
• 1 egg white
• 1 tsp vinegar
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp cornstarch
• 2 tbsp all-purpose flour
• Salt & pepper to taste

For Stir-Fry Sauce:

• 1 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tsp vinegar
• 1 tsp sugar
• Salt and pepper to taste

For Slurry:

• 1 tbsp cornstarch + 1/3 cup water