Seasoning

1. Combine all the seasonings in a bowl and mix to combine
2. Set aside until ready to use

Assembly

1. Prepare a large wok or pot with the canola oil and bring it up to 180C/350F over high heat
2. Add the chips and fry for 3-5 minutes or until golden brown
3. Remove from the oil and drain on a wire rack
4. Prepare a large wok or frypan (or drain the oil from the pot used before and set it aside to be used when cooking another dish)
5. Heat 1 tbsp of oil in the wok and add the capsicum, onion, green chili and garlic
6. Stir-fry for 1-2 minutes, or until fragrant
7. Add the chips and toss to combine
8. Add the Chinese cooking wine and it should evaporate immediately
9. Transfer to your serving platter and serve

Curry Sauce

1. Combine the chicken stock and cornstarch to create a slurry
2. Into your saucepan add the curry powder, chicken stock slurry and chicken powder
3. Heat over medium heat, stirring constantly, until thickened
4. Remove from the heat and serve with the chips