In a large mixing bowl, combine the chicken with the white pepper and 2 teaspoons of soy sauce. Mix in the flour until the chicken is fully coated.

Heat the oil in a wok or large, deep frying pan/wok over a medium-high heat for a few minutes. Once hot, add the cashews and fry until deep golden. Keep an eye on them, as they’ll burn quickly. Remove with a slotted spoon and place in a bowl to one side, leaving the oil behind.

Working in two batches, shake off any excess flour from the chicken and add it to the oil. Fry until golden and crisp on the outside and piping hot right through the centre (about 5 minutes per batch). Remove each batch with a slotted spoon and set aside. Discard all but around 2 tablespoons of oil (just eyeball it).

Add the peppers, onions and garlic and fry for a couple of minutes, then add the chilli and firm white parts of the spring onions and fry for a minute longer. Stir in the chicken, then stir in the sugar, oyster sauce and remaining 1 tablespoon of soy sauce. Toss in the cashews and the rest of the spring onion. The sugar should have fully dissolved and the sauce should have a glossy texture that just lightly coats everything. Serve and enjoy!