Directions

1. Combine the cornstarch, flour, salt, and pepper in a shallow bowl.
2. Add the chicken pieces and toss until well coated.
3. Heat a couple inches of oil in a large, heavy bottomed pan. Fry the chicken pieces until lightly golden then drain on paper towels.
4. Once the oil is hot again, return the chicken and fry until nicely browned and crisp. Drain on paper towels and set aside.
5. Heat 3 tbsp oil in a wok or large skillet.
6. Fry the minced garlic and chilies for a few seconds.
7. Add the onion and bell pepper and fry for one minute.
8. Stir in the soy sauce, sweet chili sauce, red chili paste, ketchup, and rice vinegar. Season with salt and pepper.
9. In a small bowl, whisk together the cornstarch and water until smooth then stir into the sauce.
10. Simmer for 1-2 minutes, until the sauce has thickened.
11. Spoon over white rice or noodles, garnish with chopped green onions, serve, and enjoy!