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Marinade the chicken in the rice wine, soy sauce, sesame oil, Chinese 5 spice and ½ tsp white pepper for 30 minutes.
Pre-heat the veg oil for frying in a little pan so you have 2-3 inches of oil.
Mix the corn flour, remaining ½ tsp pepper and a big pinch of salt in a bowl. In 3-4 batches, toss the chicken into the flour and dust off any excess. Deep fry for 5-6 minutes or until cooked through and golden. Remove with a slotted spoon and drain on kitchen paper.
Heat the remaining 2 tbsp of oil in a wok over a high heat. Add the garlic and stir-fry for 10 seconds. Add the chillies and spring onions and stir-fry for 1-2 minutes until soft and fragrant. Chuck in the chicken and a big pinch of salt and pepper. Toss together and serve immediately.