Mix 5 tbsp plain flour with 1/2 tsp Madras curry powder, a good pinch of salt and several grinds of the peppermill, and toss 400g boneless chicken thighs, cut into bitesize pieces, in it in a large bowl. Set aside while you chop the other ingredients.
Cut the white parts of 4 spring onions into coins, and put in a bowl with 3 chopped garlic cloves. Cut the rest of the spring onions and 70g baby corn (which I did not have) into pieces on the diagonal.
Heat a couple of tablespoons of ground nut oil (or another flavourless oil) in a wok over a high heat, and fry the spring onion bottoms with the garlic for a few seconds until they start to give off their scent.
Add the chicken to the pan and stir-fry for about 3 minutes, until there is no pink visible.
Add the green parts of the spring onions, the baby corn and 125g sugar snaps to the wok, stir-fry for about 30 seconds and throw in 40ml dry sherry (or Chinese cooking wine) and 3 tbsp light soy sauce.
Stir-fry for another 30 seconds and stir in 1 heaped tablespoon XO sauce.
Put a lid on the wok and cook for another minute or so, until the chicken is cooked through.
Serve immediately with steamed rice.
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