Preheat fan force oven to 180C or 350F. Line a non-stick large baking tray with baking or parchment paper.
Place all the potato wedges onto the baking tray and add the rice bran oil and sprinkle the salt onto the potatoes. Rub and mix well.
Roast the potatoes in the oven for 20 minutes on each side or until golden brown. Set aside.
For cooking the chicken:
Mix all the ingredients for the braising sauce together in a small bowl except the corn starch.
Heat up a non-stick wok with the rice bran oil and stir-fry the garlic and French onion shallots on low heat until lightly golden.
Add the chicken thigh pieces and stir-fry for 5 minutes on medium to high heat. Then add the star anise, cloves, sauce prepared and corn starch mixture and stir-fry for another 3 minutes. Bring to a boil and then turn the heat to low, cover with wok lid and simmer for 15 to 20 minutes. Stirring occasionally.
Then add in the roasted potato wedges and frozen baby peas and mix well. Bring to a boil and turn off the heat.