Beat the egg white until frothy. Cut the chicken into cubes one centimeter long. Add the chicken and the first ingredients up to and including the cornstarch to the egg white and stir in in one direction. Let marinate for at least fifteen minutes, only stir in the sesame oil just before the end.
Cut the spring onions diagonally into rings, separate the white and green parts. Peel and finely chop the garlic.
Hang a hair strainer over a bowl.
Once these things are in place, the rest of the time is a matter of a few minutes.
Heat the wok vigorously and toss around 2 tablespoons of oil. When it starts to smoke, add the marinated chicken and fry for about a minute, stirring constantly. Pour rice wine on the side, stir for another thirty seconds. Then put the meat in the sieve. It should feel velvety and be light. Thanks to the marinade and the quick cooking, the meat remains wonderfully juicy.
It is advisable to roast the meat in two stages, because if there is too much food in the wok, the temperature will drop and the chicken will draw water and cook more than it fries.
Wipe out the wok and let it get hot again. Heat 1 tablespoon of oil and stir-fry the garlic and white spring onion parts for about thirty seconds. As soon as the scent develops, add the hoisin sauce to the wok and stir well.
Put the meat back in the wok, add the cashew nuts and sprinkle with green spring onions.
Serve immediately with white rice. Not only really tasty, but also an eye-catcher.
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