Preheat the oven to 180°C and line a baking tray with parchment.
Whisk egg white until foamy and mix with sugar, spices, and nuts.
Bake nuts for 15-20 minutes until crisp and set aside to cool.
Marinate chicken in soy sauce, rum, and cornflour for 10 minutes.
Mix vinegar, peanut butter, soy sauce, sesame oil, and peppercorns into a smooth sauce.
Heat peanut oil in a wok and stir-fry chillies until fragrant.
Add chicken and stir-fry for 3 minutes until cooked through.
Add white spring onions, garlic, and ginger and stir-fry for 30 seconds.
Incorporate peanut butter sauce and roasted peanuts, cooking for 2 minutes.
Serve over rice, topped with green spring onions and spiced nuts.