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1. Add the egg white to a bowl and season with salt and pepper.
2. Add sliced chicken and sprinkle with corn starch and reserve.
3. To make the sauce to a bowl add hosin, rice wine vinegar, soy sauce, sesame oil, and honey.
4. Now pre-heat your wok and add a good amount of oil and add the whole dried Szechuan peppers.
5. Next add the garlic, ginger, jalapeno, and green pepper and sauté for about 30 seconds.
6. Make a hole in the middle and pour in the chicken and cook for about 2 minutes.
7. Now add the mango, just heat it through and add the sliced scallion whites.
8. Finally pour in the sauce and let it come to a simmer, it will thicken.
Plate and garnish with scallion greens and fresh cilantro.
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