Salt N Pepper chicken fry

Salt N Pepper Chicken Fry

Delicious crispy salt and pepper chicken Fry.....

Vegetable or sunflower oil
250 gm boneless chicken
1 to 2 onions, sliced
1 green pepper, sliced
4 to 5 cloves garlic, minced
2 tablespoons light soy sauce
3 to 4 green/  red chillies, sliced (optional)
2 tsp freshly ground black pepper to taste
 1 egg
  3 to 4 heaping tablespoons cornstarch, for dusting
Herbs and spices as you like
Salt to taste.
Method:

First: Dice the chicken breast and add cracked black pepper and a pinch of salt.
 If you like a simple flavour just stick to the salt and pepper or add your favourite spices. (Choose yours -A pinch of each chosen spice is enough per large chicken breast.)
Add as many herbs and spices as you like and stir it up. Cover with cling film and put in the fridge for later.
Next take your Corn flour and lay it out on a plate. Beat an egg in a separate bowl.... (you can add spices again from earlier to the flour. It gives it extra flavour. )
Dip the chicken into the egg and coat in the Corn flour.
*Fry the chicken on a medium heat. Make sure the oil just covers the chicken. Place your chicken in the hot oil. Leave for 3-4 minutes for each side. Do not keep turning the chicken over this really effects it's crispness.
Next : Put 4 tablespoons of oil in a frying pan or wok and place on a moderate heat. Add the onions and green pepper, and stir fry for a few minutes. Add the garlic and chillies when the onion and pepper have gone soft.
Stir until the onions have turned slightly golden, then add 2 pinches of salt and a few grinds of pepper. Continue stirring until chicken is ready and turn down heat if needed; the ingredients in the pan should be a soft golden colour. Add the chicken with the light soy sauce and little oil if you need to.
Once the chicken has been covered with the mixture,  garnish and serve it.