Fakeaways
Sticky salt-and-pepper chicken with peppers on warm flatbreads and a dollop of crème fraîche.
Cut the chicken into strips. Toss with the garlic granules, salt, black pepper, five-spice, chilli flakes to taste and cornflour.
Slice the red pepper and onion. Finely slice the spring onions and keep the green tops for serving.
Mix the sweet chilli sauce, honey and soy sauce in a small bowl for the glaze.
Heat 1 tbsp of the oil in a large frying pan or wok over a medium-high heat. Fry the chicken in batches until golden and cooked through. Set aside.
Add the remaining 1 tbsp oil if the pan is dry. Fry the pepper, onion and the white parts of the spring onions for 4–5 minutes until softened and slightly charred at the edges.
Return the chicken to the pan, pour in the glaze and toss for 1–2 minutes until sticky and coated.
Warm the flatbreads. Load with the chicken, finish with the spring onion greens and a dollop of crème fraîche.
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