Kung Pao Chicken

Ingredients: (Serves 4-6)

15 dried red chilli peppers (use less if you want the dish less spicy) - rinsed
6 chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
3 cloves garlic, minced
About 1 1/2 tbsps worth of minced ginger (preferable to do the mincing yourself)
3 green onions, sliced - use the white parts for cooking and save the green portions for garnish
1/2 cup of unroasted cashew nuts (this is what I prefer but the original recipe calls for peanuts)

For the marinade:

1 1/2 tbsps of Shaoxing Wine (Chinese Rice Wine)
1 tbsp light soy sauce
3/4 tsp salt
1 tsp cornstarch

For the sauce:

1 tsp light soy sauce
1 tsp dark soy sauce
1 1/2 tbsps sugar
1 tsp corn starch
2 tsps black vinegar
1 1/2 tbsps water
Tiny dash of sesame oil

Method:

Firstly, mix together the ingredients for the marinade above and marinade the chicken. Set aside.

Next, heat about 1 tbsp of cooking oil in a wok. Once hot, turn the heat to low and gently place the cashew nuts into the wok, stir-frying around briskly. Once you see the cashew nuts began to brown, remove from oil and drain. An easier alternative would probably be to roast the cashews in an oven or just buy roasted cashew nuts. If you're using roasted cashew nuts, skip this step.

Now, mix the ingredients for the sauce together in a separate bowl. As usual, do a taste test, add more sugar or soy sauce depending on your preferences. I only used a tiny dash of sesame oil as I did not want my sauce to be overpowered by sesame oil. Feel free to add more if that's what you like.

Heat about 2 tbsps of cooking oil in your wok again. Once hot, turn heat to medium and add the dried chilli peppers and fry until aromatic. You should be able to smell the spiciness in the air! Next, add in the minced ginger, garlic and the white portions of the green onions. Turn heat to medium-low and saute until fragrant as well.

Add the marinated chicken cubes into the wok and turn heat to medium-high, stir-frying briskly to coat the chicken cubes in the aromatic oil. Do this for about 3-5 minutes. Add in the previously fried cashews. Turn heat to high. Stir to mix well. Finally, add in the prepared sauce and stir-fry to coat the chicken cubes well. Serve hot.