Dragon Chicken

Ingredients

• 650 g chicken breast fillets, cut into strips
• 4 tbsp cornflour
• 1 egg
• 40 g cashew nuts
• 6 dried red chillies
• 5 garlic cloves
• 15 g fresh ginger, grated
• 4 spring onions, sliced
• 2 tbsp soy sauce
• 2 tbsp red chilli sauce
• 400 ml vegetable oil for frying

Method

1. 1

   Toss the chicken strips with 2 tbsp of the cornflour and the beaten egg.

2. 2

   Heat the vegetable oil in a deep pan to 180C and fry the chicken in batches for 4 minutes until golden and cooked through with no pink remaining, then drain on kitchen paper.

3. 3

   Toast the cashew nuts and dried red chillies in a dry pan for 1-2 minutes until fragrant.

4. 4

   Heat 2 tbsp of the frying oil in a wok and stir-fry the garlic and ginger for 30 seconds, then add the toasted cashews and chillies.

5. 5

   Stir in the soy sauce and red chilli sauce, and whisk the remaining cornflour with 100ml water, then pour in and bubble for 2 minutes until glossy.

6. 6

   Toss the fried chicken through the sauce with most of the spring onions, scatter with the remaining spring onions and serve with rice.