Crispy Shredded Chicken with Sweet Chili Peppers

Slice the chicken mini fillets into thin strips. Place in a bowl with 2 tbsp of the soy sauce, toss well, cover, and marinate in the refrigerator for 1 hour.

While the chicken marinates, heat 1 tbsp vegetable oil in a wok or deep frying pan over medium heat. Add the red and green peppers and stir-fry for 3 to 4 minutes until just starting to soften. Transfer to a plate with a slotted spoon and set aside.

Spread the cornflour in a shallow bowl and season lightly with salt and pepper if desired. Add the marinated chicken strips and toss until evenly coated.

Pour vegetable oil into the wok or pan to a depth of about 1/2 cm and heat over medium-high heat. Fry the chicken in batches for 3 to 4 minutes per batch, turning with tongs, until golden brown and crisp. Transfer to a paper towel-lined plate to drain.

In a large bowl, whisk together the remaining 1/2 tbsp soy sauce, sweet chili sauce, garlic and ginger paste, and sesame oil. Add the cooked peppers and crispy chicken, then toss quickly until everything is well coated. Serve immediately, topped with the sliced spring onions.