Mix Ingredient A in a bowl and marinate the chicken cubes for at least 3 hours in the chiller. Then deep fry the chicken cubes until golden brown and set aside.

Heat up some oil in another pot. Saute star anise and cinnamon until fragrant then add in sliced onions and continue to saute until soft.

Add in Ingredient B, chilli sauce and tomato sauce. Saute until it splits from oil.

Mix the chicken cubes then followed by water and tomatoes. Bring the mixture to boil.

Add in F&N Evaporated Creamer and cook until the mixture thickens. Add the cooked pasta, give it a stir. Season to taste, garnish with chopped spring onion and serve immediately.