Slice squid into bite size pieces, gentle score the back of each piece with a criss-cross pattern. This will help the squid cook evenly and stop it from curling up too much.
Coat each piece with cornflour and bang off the excess, now dip in the egg and then back into the cornflour. Shallow fry for around 3 minutes turning once or twice to allow each piece to brown evenly.
In a wok or frying pan heat 1 tbsp of oil, add onion, garlic, green pepper and chillis. Stir fry for 1 to 2 minutes. Add cooked squid, salt, pepper and five spice and a splash of water, quickly toss ingredients coating each piece. Add a splash of sesame oil and serve immediately.