In a bowl, add the chicken, one tablespoon of the soy sauce, the five spice, one teaspoon of the cornflour and a good hit of white pepper. The cornflour mix will coat the chicken to keep it moist whilst cooking and stop the chicken drying out. Put the chicken in the fridge for 15 minutes.
Heat a little oil in a nok stick wok and brown the chicken for a couple of minutes. You don't want to cook it through as we're going to finish it in the sauce. Set aside.