Slice the Chicken into bite-sized strips and place in a bowl. Add a splash of Shaoxing wine, a pinch of Salt, a pinch of Msg and a grind of White Pepper. Mix and let marinate for 10–15 minutes.
Beat the Egg in a small bowl and add to the marinated chicken along with enough Potato Starch to lightly coat each piece; toss until the chicken is evenly glazed in the starch-egg mixture.
Heat a thin layer of oil in a wok or large skillet over medium-high heat. Fry the coated chicken in batches until golden and cooked through (about 3–4 minutes per batch). Remove and drain on paper towels.
While the chicken cooks, thinly slice the Red Onion, chop the Spring Onion into 1-inch pieces, julienne the Carrot and slice the Green Pepper. Mince the Garlic and finely chop the Chilli.
Wipe the pan clean, then return to high heat. Add a drizzle of Sesame Oil and quickly stir-fry the Garlic and chopped Chilli until fragrant, about 20–30 seconds.
Add the sliced Red Onion, Carrot and Green Pepper and toss for 1–2 minutes until they begin to soften but remain crisp. Stir in the Spring Onion toward the end so it stays bright.
Return the fried chicken to the pan. Sprinkle in a light pinch of Chilli Powder, a touch of Five Spice Powder, a small pinch of Sugar to balance flavors, and another light dash of White Pepper if desired. Toss to combine.
Stir in a spoonful of Chilli And Garlic Sauce and a tiny extra pinch of Salt or Msg only if needed; toss everything together so the sauce coats the chicken and veggies evenly.
Taste and adjust seasoning—add more Chilli And Garlic Sauce for heat, more Sesame Oil for aroma, or a final grind of White Pepper. Serve immediately, garnished with extra Spring Onion if you like.
