Kung Pao Chicken

Ingredients:
350g chicken meat, whole and deboned, cut into 1.5cm cubes

Marinade:
¼ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon Chinese wine
1 teaspoon corn flour
1 tablespoon egg white

Sauce:
½ teaspoon sesame oil
1 teaspoon dark soya sauce
1 teaspoon light soya sauce
1 tablespoon oyster sauce
1 tablespoon chilli sauce
1 teaspoon sugar or to taste
2 tablespoons plum sauce
1 teaspoon black vinegar
1 teaspoon Worchester sauce
6 stalks dried chillies, cut into 3cm lengths
3 cm ginger, sliced
2 cloves garlic, chopped
1 big onion, wedged
½ green capsicum, cut into 2cm cubes
2 sprigs spring onion, cut into 3cm lengths
1 teaspoon corn flour + 2 tablespoons water
50 g cashew nuts, pre-toasted
¼ cup cooking oil, for frying

Garnishing:
spring onions


Method:
1. Season chicken meat with marinade ingredients for 30 minutes in the refrigerator.

2. In a small bowl, combine sauce ingredients and set aside.

3. Heat ¼ cup oil in a wok over low heat, fry cashew nuts till light brown. Remove and place onto paper towels. Set aside.

4. Remove oil, leaving 2 tablespoons in the wok and stir fry dried chillies till fragrant for about 20 seconds. Remove and set aside.

5. Using the balance, oil sauté ginger, garlic till fragrant over high heat.

6. Add in onions and stir for 5 seconds before adding marinated chicken meat.

7. Pour in sauce ingredients and stir-fry until cooked about 30 seconds.

8. Add in capsicum, dried chillies, adjust seasoning to taste & thicken with corn flour solution.

9. Turn off heat, garnish with spring onions and cashew nut on top.

10. Serve with white rice.