Have a baking sheet lined with parchment paper ready. Set up the dredging station. Next, add cornstarch and flour to a ziplock bag or bowl with ⅛ tsp of salt. Mix to combine.
Add a couple pieces of chicken into the flour/cornstarch or bowl and dredge. Shake of the excess flour mixture. Place each coated chicken on the parchment lined baking sheet to rest. Dredge the rest of the chicken.
Add oil to a large skillet. Just enough to barely cover the chicken, about 1 ½ - 2 inches of oil. Once the oil heats up to 350 F add the chicken to the oil. You can add several pieces at one time but don't overcrowd the skillet or the oil temperature will go down and the chicken won't turn out crispy. Using a heat proof spoon or spatula, spread the chicken out so it's not touching.
Fry for 3-4 minutes. Once the chicken is done, place the chicken on the parchment lined baking sheet. Remove all but a tablespoon and a half of oil from the skillet.
In the skillet with the oil, over medium high heat, saute the vegetables until softened to your preference. Keep the vegetables in the skillet.