Coat chicken in corn flour, salt and five-spice powder. Brush off excess.
Stir-fry the chicken until lightly colored. Remove from pan.
Pour off all but 3 tbsp of oil.
Add chillies, garlic and ginger.
Cook for 30 seconds before adding onions and all the sauce ingredients.
Bring to a boil, return chicken to pan, heat through.
Serve with steamed rice.
Key Ingredients: chicken, cornflour, salt, five spice powder, vegetable oil, red chilli, garlic, ginger, spring onion, chicken stock, sugar, soya sauce, sesame oil, vinegar, rum, black pepper