Ingredients:

  • 500g chicken breast, sliced into 2-inch thin strips
  • 1 egg white, lightly beaten
  • 2 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tsp ginger-garlic paste
  • 0.5 tsp black pepper, freshly cracked
  • 0.25 tsp salt
  • 2 tbsp red chili paste (Szechuan or Kashmiri style)
  • 1 tbsp dark soy sauce
  • 2 tbsp tomato ketchup
  • 1 tsp honey
  • 1 tsp rice vinegar
  • 2 tbsp neutral oil (avocado or grapeseed oil) for stir-fry
  • 1 cup neutral oil for frying (approx 1.5 tbsp absorbed)
  • 0.33 cup raw cashews
  • 5 dried red chilies, slit
  • 1 tbsp garlic, finely minced
  • 1 medium onion, sliced into thin petals
  • 1 medium green bell pepper, sliced into strips
  • 2 tbsp spring onion greens, chopped for garnish

Instructions:

  1. Combine the 500g chicken breast strips with the egg white, cornstarch, flour, ginger garlic paste, pepper, and salt. Note: Ensure every piece is coated.
  2. Heat 1 cup of oil in a wok until it reaches 350°F and begins to shimmer.
  3. Fry the chicken strips for 3-4 minutes until golden and the coating feels rigid. Note: Don't overcrowd the pan or the temp will drop.
  4. Remove with a slotted spoon and place on a wire rack or paper towel.
  5. In a clean pan, heat 2 tbsp of oil and add the raw cashews and dried chilies.
  6. Stir fry for 1 minute until the cashews are lightly toasted and fragrant.
  7. Toss in the minced garlic, onion petals, and bell pepper strips.
  8. Cook for 2 minutes until the onions are translucent but still have a bite.
  9. Stir in the chili paste, soy sauce, ketchup, honey, and rice vinegar.
  10. Add the fried chicken back to the pan until the sauce thickens and coats everything in a mahogany glaze.