
Ingredients
- 500 Chicken Thigh Fillets
- 2 tsp Corn Flour
- 1 tbsp Shao Xing Wine
- 1 tbsp Lee Kum Kee Soy Sauce (part of marinade)
- 2 tbsp Lee Kum Kee Soy Sauce
- 1 tbsp Lee Kum Kee Dark Soy Sauce
- 1 tbsp Balsamic Vinegar
- 2 tsp Lee Kum Kee Oyster Sauce
- 1 tsp Sesame Oil
- 3 tbsp Brown Sugar
- 1/2 tsp Szechuan Ground Pepper
- 1 tsp Chili flakes
- 5 tbsp Vegetable Oil
- 10 Dried Chilies
- 2-3 Fresh Chilies (sliced)
- 4 Spring onions (thinly sliced)
- 3 cloves Garlic (chopped)
- 1/2 cup Roasted & Salted Cashew Nuts
- Salt and Pepper
Method
- Dice chicken fillets and marinade them with 1 tbsp of Soy Sauce, rice wine and corn flour. Set aside for at least 30 minutes.
- To make the sauce, combine soy sauce, dark soy sauce, vinegar, oyster sauce, sesame oil, brown sugar, Szechuan ground pepper and chili flakes in a bowl. Add salt and pepper to taste. Set aside.
- In a medium pan, heat 5 tbsp of vegetable oil. Sautee garlic, fresh chili and the white segments of spring onions until fragrant. Add marinated diced fillets and toss evenly until they turn pale. Add dried chili.
- Add the sauce mix and stir evenly. Wait until the sauce starts to simmer. Taste as you go. Add cashew nuts to combine with the rest of the ingredients.
- Garnish with spring onions when ready and serve with rice. Enjoy!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 500ML