Chop the chicken into 5cm lengths and place in a bowl. Add the rice wine, salt, sugar and cornflour. Mix well and marinate for about 30 minutes.
Heat 1 teaspoon oil in a wok over high heat. Stir-fry the chillies and pinch of salt for 5 minutes or until just soft. Set aside.
Add 100ml oil to the wok and heat until hot. Stir-fry the chicken until light pink in colour. Add a little bit of water and stir. Cover and simmer for 25 minutes or until the chicken meat is cooked through.
Add the green chillies and stir thoroughly. Transfer to a dish and serve.