Cut the Boneless Skinless Chicken (1.5 pound) into small, bite-sized pieces and place in a bowl.
With a food processor, blitz the Fresh Ginger (3 slice), Garlic (2 clove) and half of the Onion (1/2) until it is a fine paste. Set aside 2 tablespoons of this mixture for later.
Place the ginger-garlic-onion paste, 1 1/2 tablespoon Soy Sauce (1 1/2 tablespoon), half a tablespoon of Chili Powder (1/2 tablespoon), 1 teaspoon Ground Black Pepper (1 teaspoon), and 3 tablespoons of Water (3 tablespoon) in the bowl with the chicken and thoroughly combine. Do not add the corn starch yet. We will add that right before we deep fry the chicken. Marinate in the fridge for 1 hour.
Chop the Green Bell Pepper (1/2) and the other half of the Onion (1/2) into bite-sized pieces and set aside.
Chop up the Green Chili Pepper (5) in the slices (keep the seeds) and add it to a small bowl.
Add the Water (1/2 cup), Dark Soy Sauce (1 1/2 tablespoon), Soy Sauce (2 1/2 tablespoon), Chili Powder (1 1/2 tablespoon), Rice Vinegar (1 tablespoon), and Honey (1 tablespoon) to the bowl with the chillis.
In a small bowl, mix Corn Starch (2 tablespoon) with Water (4 teaspoon) then add it to the sauce and stir to combine. Set the sauce aside.
In a wok, frying pan or deep fryer set the Cooking Oil (as needed) to 375 degrees F (190 degrees C).
Add in Corn Starch (6 tablespoon) to the chicken and mix until combined and chicken is coated lightly.
When the oil is hot, add the chicken into the oil to cook in batches. Be careful not to overcrowd the oil, which can drop the oil temperature. Cook the chicken for about 5-6 minutes and set aside on a plate lined with paper towel or newspaper when it is done. Repeat with all the chicken.
In a new wok or frying pan, set the stove to medium to medium-high heat and add 2 tablespoons of oil.
When the oil is hot, add in the 2 tablespoons of ginger-garlic-onion mix that was reserved from preparation and cook it until it is toasty and brown. Approximately 1-2 minutes. Careful not to burn it.
Add in the onions and green pepper chunks and cook it for 1-2 minutes. We want to keep the veggies somewhat crisp still.
Give the sauce a quick stir (the corn starch likes to settle at the bottom) and then add it to the wok. Keep stirring the sauce until it thickens and becomes translucent and thick.
Once the sauce has thickened, add in chicken and mix everything together until the chicken is coated with the sauce.
Turn off the heat and enjoy it with some rice!