Add in 6-7 tablespoons of corn starch to the chicken and mix until combined and chicken is coated lightly
In a wok, frying pan or deep fryer set the oil to 350F (177C).
When the oil is hot, add the chicken into the oil to cook in batches (careful not to over crowd the oil, which can drop the oil temperature)
Cook the chicken for about 5-6 minutes and set aside on a plate with paper towel or newspaper when it is done
In a wok or frying pan, set the stove to medium to medium high heat and add 2 tablespoons of oil
When the oil is hot, add in the 2 tablespoons of ginger-garlic-onion mix that was reserved from preparation and cook it until it is toasty and brown. Approximately 1-2 minutes. Careful not to burn it.
Add in the onions and green pepper chunks and cook it for about 2 minutes. We want to keep the veggies somewhat crisp still, so do not overcook the peppers.
Give the sauce a quick stir (the corn starch likes to settle at the bottom) and add it to the pan.
Keep stirring the sauce until it thickens and becomes thick.
Once the sauce has thickened, turn off the heat.
Add in chicken and mix everything together until the chicken is coated with the sauce
Enjoy it with some rice! :)