Diced Chicken With Chillies And Nuts

#Ingredients:	#Sauce:
450 g Boned chicken breast ½ Egg white ½ tsp Salt 1 tbsp Cornstarch ½ cup Cashew nuts or peanut, fried 20 g Dried red chilies Frying oil 1 tbsp Szechuan red peppercorns 1 stalk Spring onion	1 tbsp Dark soya sauce ½ tsp Jiafan rice wine ¼ tsp Mined garlic ½ tsp Sesame oil ¼ tsp Sugar ½ tsp Rice vinegar ½ tsp Salt 1 tbsp Starchy solution

Cut the chicken into 1" cubes. Marinate with egg white, salt and cornstarch for 30 minutes. In a small bowl, place all the ingredients for the sauce and mix well.
Heat some oil in wok to 205C/400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 1 tablespoon oil.
Heat oil and fry chillies until fragrant. Add pepper corn and spring onion, stirring and tossing together.
Return the chicken to the wok, stir briefly and add sauce mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.