Step 1

Blend cornflour, five-spice, shao hsing, garlic, ginger and 2 teaspoons soy sauce in a bowl. Add chicken. Toss to coat. Refrigerate for 30 minutes to allow flavours to develop.

Step 2

Heat 1/2 the peanut oil in a wok or large frying pan over high heat. Drain chicken from marinade, reserving marinade. Stir-fry chicken, in 2 batches, for 2 minutes or until lightly browned and just cooked through. Transfer to a heatproof bowl. Wipe wok clean.

Step 3

Heat remaining peanut oil in wok over high heat. Add onions. Stir-fry for 1 minute or until starting to char. Return chicken to wok with reserved marinade, hoisin sauce, sesame oil and remaining soy sauce. Stir-fry for 2 to 3 minutes or until sauce boils and thickens, and chicken is heated through.

Step 4

Sprinkle stir-fry with sesame seeds. Serve with rice and snow peas.