The sauce should not be liquid and runny, it needs to be sticky enough to coat the main ingredients. This is a primarily sweet flavour profile, followed by salty.
It doesn't take long to deep fry the dried chillies, be careful not to burn them as they will get bitter if burnt.
The chicken should be crispy on the outside, so watch out for step 6. Everything in this step gets a very quick time in the wok/pan.
The spring onions do not need to be stir-fried in high heat like the other ingredients because it will wilt, lose its colour and get soft.
- Chicken breast - 200 grams, diced into 3/4 inch cubes
- Cornstarch - 30 grams
- Garlic - 2 Tbsp., finely minced
- Cashew Nuts - 100 grams
- Dried chillies - 3 ea., 1/2 inch long pieces
- Onion - 1/2 ea., 1 inch wide bias cut
- Spring onion - 1 ea., 1 inch long pieces
- Fish sauce - 1 tsp.
- Sugar - 1 tsp.
- Ketchup - 3 Tbsp.
- Chilli sauce (Sri Racha) - 1 Tbsp.
- Ground white pepper - 1/4 tsp.
- Vegetable oil (for stir-frying) - 2 Tbsp.
- Vegetable oil (for deep-frying) - 1/2 Litre
1. Deep fry the dried chillies until lightly crisp (about 20 seconds). Reserve.
2. Coat the chicken cubes in cornstarch and deep fry until golden. Reserve.
3. Deep fry the cashew nuts until golden. Reserve.
4. Combine ketchup, chilli sauce, fish sauce, sugar and white pepper together to fully incorporated.
5. Stir-fry the garlic in oil until fragrant, add onion, season with the prepared combined sauce, cook briefly until the sauce gets slightly thick and syrupy.
6. Add the fried chicken cubes. Toss and then add cashew nuts, followed by dried chillies. Toss all together to coat everything, turn off the heat and then add the spring onions, toss some more. Serve.