To make corn flour (cornstarch) slurry, combine together corn flour (cornstarch) and water. Set aside. 

Place chicken in a bowl. Add corn flour (cornstarch) and 1 teaspoon oil. Toss to coat. Season with salt and pepper. Set aside.

Heat 2 tablespoons oil in a large frying pan over medium-high heat.

Add chicken. Cook, stirring occasionally, for 4-5 minutes or until crispy and brown on all sides. Remove chicken from the pan. Set aside.

To the same pan, add garlic.

Sauté, stirring, for a few seconds or until fragrant.

Add onions. Sauté, stirring, for about 1-2 minutes or until soft and translucent.

Add bell pepper (capsicum). Sauté, stirring occasionally, for about 2-3 minutes or until tender.

Add turmeric, five spice and curry powder. Sauté, stirring, for about 1 minute or until aromatic.

Add stock or broth and soy sauce. Stir to combine. Season with salt and pepper.

Bring to a boil.

Add chicken.

Simmer for about 10-15 minutes or until chicken is cooked through.

Stir in corn flour (cornstarch) slurry. Simmer until the sauce thickens.

Garnish with spring onions (scallions).

Serve with fried rice and fries.