Put the light soy sauce, dark soy sauce, chicken powder, curry powder, sate sauce and potato starch in a bowl. Add the chicken strips and mix thoroughly until evenly coated. Cover and set aside in the fridge for at least 1 hour, or overnight. Twenty minutes before you want to cook, put your bamboo skewers in cold water and leave them to soak, to prevent them from burning during cooking. Thread each chicken strip onto a bamboo skewer, piercing the chicken several times to ensure it's securely held on the skewer.

Heat the oil for frying to 170C/340F. A large shallow frying pan works well here and allows several skewers to be fried at the same time. Carefully place each chicken skewer into the hot oil and fry for about 3 minutes, or until the chicken skewers are cooked through and nicely coloured. Turn the skewers in the oil occasionally to ensure all the chicken is evenly cooked.

Remove the skewers from the oil and drain off any excess oil. Briefly fry the chopped onion and pepper in the hot oil for about 20 seconds, remove from the oil with a slotted spoon and drain off any excess oil. Arrange the vegetables on a serving plate or takeaway container. Place the cooked chicken skewers on top and serve with satay sauce, either on the side or poured generously over the chicken skewers.