San Bei Ji

Cut the chicken into bite-sized pieces, approximately 1-2 inches, removing any excess skin if preferred.

Heat oil in a wok or large skillet over high heat until shimmering.

Add the ginger slices and garlic slices to the hot oil, stirring constantly for about 1 minute until fragrant.

Add the chicken pieces to the wok, stirring and tossing frequently to sear on all sides until the exterior is lightly golden.

Stir in the minced red pepper, distributing it evenly throughout the chicken.

Continue cooking, stirring occasionally, until the chicken is cooked through and the aromatics are deeply caramelized, approximately 12-15 minutes.

Adjust seasoning with salt and pepper to taste, then transfer to a serving plate.

Garnish generously with the chopped spring onion and serve immediately while hot.