Mix the chicken with the cornflour, salt, sugar and egg white, until well blended.
Heat the oil in a wok to about 180 C. Deep fry the chicken for about 2 minutes then remove and drain on kitchen paper.
Deep fry the cashews until they are golden brown then remove and drain on kitchen paper.
In a clean pan fry the ginger slices with the spring onions and pepper in a little oil for about a minute. Add the chicken and cook through till everything is hot.
Stir in the nuts and the Hoi Sin Sauce and serve with rice.