Start by cutting the chicken into medium bite-sized chunks. Place them in a bowl and marinate with baking soda, sesame oil, and light soy sauce. Mix well and let it rest for about 5 minutes to tenderize and flavor the meat.

Meanwhile, prepare the vegetables. Dice the onion and bell pepper into small, even pieces. Slice the carrot into thin rounds, and cut the chili pepper and bird’s eye chilies into slender strips for an extra burst of heat.

Next, coat the marinated chicken thoroughly with potato or corn starch, ensuring each piece is well covered. Shake off any excess flour to prevent clumping during frying.

In a deep pan or wok, heat oil to around 350°F (175°C). Once the oil is hot, carefully add the coated chicken in batches. Deep-fry for 2 to 3 minutes, or until the chicken turns light golden brown and slightly crisp. Remove and set aside on a wire rack or paper towel to drain excess oil.

In a clean wok, pour in all the ingredients from the sauce mix. Bring it to a gentle boil over medium-high heat, stirring occasionally until the sugar dissolves and the mixture starts to thicken slightly.

Add the sliced carrots and onions first, tossing them for several seconds to soften slightly while maintaining their crunch. Then, stir in the bell peppers, fried chicken pieces, bird’s eye chilies, and chili oil. Mix everything well to coat the chicken evenly with the spicy sauce.

If you prefer a thicker consistency, add the optional corn flour and water mixture to the sauce. Stir continuously for another minute until the sauce clings beautifully to the chicken. Adjust seasoning or salt if needed.

Serve the Hot and Spicy Chicken immediately while still sizzling, alongside a warm bowl of steamed rice. Each bite promises a perfect balance of heat, sweetness, and savoriness. Enjoy!