Toss the chicken pieces with the egg white.

Mix together the cornstarch, salt, pepper and five-spice powder.

Place the chicken in a large bowl and toss well with the cornstarch mixture.

Heat about 1” of oil in a large, heavy skillet.

Add the chicken to the oil in small batches and cook each 4-5 minutes until browned and cooked through. Drain on paper towels.

Pour off all but about 2 Tbsp of the oil and add in the onion and pepper and stir-fry for about 2 minutes, until slightly softened. Stir in the garlic and green onions. Cook 1 minute then season with salt, pepper and a pinch each of five-spice powder & red pepper flakes.

Add the cooked chicken to the vegetables, sprinkle with red pepper flakes and serve.