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Heat 1 tbsp oil in a pan, add the onion and sauté until softened.
Add the garlic & ginger paste and stir through for 30 seconds.
Add the curry powder, turmeric, Chinese 5 spice & white pepper, cook out for 30 seconds.
Add the soy sauce, sugar and stir well.
Add the stock and bring to the boil.
Stir and simmer on low for 8-10 minutes. Stir occasionally.
Gradually add the cornflour slurry and keep stirring, it will start to thicken.
Once thickened enough to coat the back of a spoon remove from the heat (it will continue to thicken).
Set aside and use for a Chinese style chicken curry.