Dust the chicken pieces with the flour. Heat 100ml of the vegetable oil in a wok over medium heat and shallow fry the chicken until golden and cooked through. Drain on paper towel.
Wipe out the wok, place over low-medium heat and drizzle in the remaining oil. Gently fry all of the peppers and onion, then remove from the wok and set aside.
Add the ginger and garlic to the wok and stir-fry until fragrant, then add chicken and vegetables back to the wok.
Pour in the Shaoxing wine, stirring to deglaze the wok, then add the rest of the ingredients and stir gently until the chicken is hot and well coated in the sauce.
To finish, spoon on a plate, sprinkle with spring onions and serve.