400g (14 oz) chicken breast fillets, cut into bite-sized pieces
½ cup corn flour (cornstarch)
vegetable oil for deep frying, plus 1 tbsp extra
3 garlic cloves, roughly chopped
1 onion, sliced
½ cup raw cashews
2 capsicums (bell peppers), deseeded and cut into bite-sized pieces
5 dried red chillies, cut into small bite-sized pieces
¼ cup sliced spring onion (scallions)
2 tbsp soy sauce
2 tbsp white vinegar
2 tbsp sugar
1 tsp dark sweet soy sauce
½ tsp corn flour (cornstarch)
To make the stir-fry sauce, whisk the ingredients together in a small bowl.
Fill a saucepan or wok to about ¼ capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
Season the chicken with salt and toss with the corn flour. Shake off the excess flour and carefully add half the chicken to the hot oil. Cook, flipping the pieces every so often, for 3-4 minutes or until the exterior is just ‘sealed’ but before the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour.
Heat 1 tablespoon of oil in a clean wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for half a minute. Add the cashews and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden. Add the capsicums and stir-fry for another minute. Then add the chicken and the stir-fry sauce and stir-fry for 2-3 minutes or until the sauce is thick and glossy. Toss through the spring onions and serve.