Recipe Ingredient
- 1kg chicken, chopped into bite-sized pieces
- ½ cup toasted cashewnuts
- ½ cup sesame oil
- 1¼ cup oil
- Marinade (A)
- 1 tsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp ginger juice
- 1 tsp chicken stock granules
- 1 tsp salt
- 1 tsp sugar
- 2-3 tbsp Benedictine Dom
- Ingredients (B)
- 1 tbsp cornflour
- 1 tbsp plain flour
Instructions
- Season chicken with marinade ingredients for 3-4 hours.
- Just before frying the marinated chicken, toss in combined corn flour and plain flour.
- Heat sesame oil in a wok until hot. Reduce the heat to medium, then put in marinated chicken and fry chicken in batches until chicken is cooked through.
- Remove the chicken pieces and increase the heat. Return the chicken to the wok and fry again for 1-2 minutes until the chicken is crispy.
- Dish out and serve with a sprinkling of toasted cashew nuts for added flavour and crunch.
