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For the crispy chicken: Mix 1tsp five spice, 1tsp garlic powder, 1tsp paprika, and 1tsp onion powder into ¾ cup of cornstarch. Mix 1tsp five spice and 1tbsp soy sauce into 2 eggs for the egg wash. Coat chicken in cornstarch mix, then egg wash. Fry in batches in a neutral oil for around 6 minutes until crispy and cooked through.
For the veggies: Fry 1tbsp sesame oil, 1 red pepper diced, 7 spring onions finely chopped, 1 white onion diced, 6 garlic cloves finely chopped, 1 red chilli sliced, and ½ small carrot grated for around 7 minutes until soft but still with a crunch.
Add the cooked crispy chicken and the following to the pan: 750g cooked straight cut chips, 1tsp white pepper, 2tsp five spice, 1tsp paprika, 1tsp salt, 1tsp chilli flakes, 1tsp garlic powder, 1tsp onion powder, and 3tsp chilli crunch.
Serve with Chinese curry sauce.