Heat up a thin layer (around 2-3mm) of oil up in a wok over a high heat. In a bowl add the cornflour/potato starch and add a good pinch of salt and a few grinds of black pepper. Add the garlic granules. Combine.
Take the chicken pieces and coat them with the flour mixture. Add them to the oil once nice and hot so it sizzles once the chicken is added.
Shallow fry the chicken pieces for a few minutes turning occasionally until all sides are golden brown and the chicken cooked through. Remove and rest on some kitchen towel to remove any excess oil.
Drain away the oil from the wok to remove any debris from the flour. Return to the heat. If needed add a tiny dash of oil to the wok then add the white onions and carrots, (some takeaways don't add carrots to this dish, so adapt to what you prefer). Fry quickly for around 2 minutes whilst moving it around the wok. Next add in the spring onion and chillies and garlic. Toss and fry it in the pan until fragrant.
Return the chicken pieces to the wok. Add a bit more black pepper and a pinch of salt. Toss everything together then remove from the heat.
Serve up immediately while hot and crispy! Enjoy.
