Cut chicken into bite size pieces. Marinate chicken with salt, black pepper, ginger garlic paste and sesame oil.
Cut onion, pepper into thin slices(matchstick sizes). Cut spring onion into ¼ inch pieces. And also cut ginger and garlic into thin slices.
Mix all the spice ingredients in a bowl. Set aside.
Coat the marinated chicken pieces well with potato starch(flour). Toss the excess flour out before frying.
Preheat wok, fill with oil, heat oil to 350°F.
Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. ( Do not over crowd the chicken in wok. Fry 2 batches if needed.)
Remove leftover crumbs from oil and make the oil clear.
Reheat oil back to 350°F and fry again the chicken pieces till crispy golden brown.
Once all chicken are double fried, strain oil and transfer it to the cooling rack.
In a wok/pan, drizzle 1 tablespoon of oil, start adding ginger and garlic slices and stir fry for few seconds.
Add onion and pepper slices. Stir fry for 1-2 mins.
Add the fried chicken, mix well. Later add the spring onion and sprinkle the spice mix.
Transfer to serving plate.
Sprinkle a pinch of sea salt and black pepper.( Optional )
Perfect with steamed rice, stir fry noodle or great on its own as an appetizer.
Serve immediately! Enjoy!