Prepare the Chicken and Batter

1. Prepare the velveted chicken using half a batch of the velveting method from dimsimlim.com, or slice the chicken thinly if skipping velveting.
2. In a bowl, whisk together the cornstarch, self-raising flour, and cold water until smooth. The batter should be light and able to coat the chicken easily.

Fry the Chicken and Chips Together

1. Heat oil to 180°C (350°F). Dip the velveted chicken into the batter and fry in batches for 4–5 minutes until golden and crisp.
2. In the last 3–4 minutes of the final chicken batch, carefully drop in the defrosted chips to fry together with the chicken. Cook until golden and crispy.
3. In the final 30 seconds, add in the red capsicum, green capsicum, and sliced onion to flash-fry in the oil. Remove everything using a spider strainer and drain on a rack or paper towel.

Wok Toss and Seasoning

1. Heat a clean wok over medium-high heat with 1 tbsp of oil. Add garlic and sliced chili, stir-fry until fragrant (about 15 seconds).
2. Add the fried chicken, chips, and flash-fried vegetables into the wok.
3. Sprinkle over the five-spice, white pepper, chili flakes, sugar, salt, YumYum, and chicken bouillon powder. Toss everything together quickly to coat evenly.
4. After seasoning, finish with a splash of Shaoxing wine and sesame oil. Toss for a few more seconds, then remove from heat.

Make the Curry Sauce

1. In a saucepan, heat neutral oil over medium heat. Add curry powder and stir for 30 seconds until fragrant.
2. Pour in the chicken stock and coconut milk. Stir and bring to a gentle simmer.
3. Season with soy sauce, sugar (if using), and a pinch of salt to taste.
4. Slowly stir in the potato starch slurry while whisking. Simmer until the sauce thickens to a rich, smooth consistency.

Serve

1. Serve the hot spice bag in a tray, bowl, or classic paper bag. Spoon curry sauce on the side or drizzle it right on top. Don’t forget napkins — you’ll need them. Optionally, serve with fried rice!