(Kung Pao Chicken)

Cashewnut Chilli Chicken (Kung Pao Chicken)
Amy Beh

Ingredients

250g chicken breast meat, cubed
10 dried chillies, seeded and halved
1 onion, quartered
1/2 green capsicum, cubed
100g cashewnuts, deep-fried
2 tbsp oil
Marinade for chicken:
1/2 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper
1/2 tbsp sesame oil
1/2 an egg white

Sauce (combine):
1 tbsp Premium oyster sauce
1 tbsp light soy sauce
1/2 tbsp Worcestershire sauce
1/2 tsp sugar or to taste
1 tsp sesame oil
1/4 tsp salt or to taste
1/2 tsp dark soy sauce
2 tbsp water

Thickening (combine):
1/2 tsp corn flour
1 tbsp water

Method
Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside.

Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.