Kung Pao Chicken

** Taken from Kuali.com

Ingredients
# 250g chicken breast meat, cubed
# 10 dried chillies, seeded and halved
# 1 onion, quartered
# 1/2 green capsicum, cubed
# 100g cashewnuts, deep-fried
# 2 tbsp oil

Marinade for chicken:
# 1/2 tbsp light soy sauce
# 1/2 tsp sugar
# 1/4 tsp pepper
# 1/2 tbsp sesame oil
# 1/2 an egg white

Sauce (combine):
# 1 tbsp Premium oyster sauce
# 1 tbsp light soy sauce
# 1/2 tbsp Worcestershire sauce
# 1 tsp cooking wine
# 1/2 tsp sugar or to taste
# 1 tsp sesame oil
# 1/4 tsp salt or to taste
# 1/2 tsp dark soy sauce
# 2 tbsp water

Thickening (combine):
# 1/2 tsp corn flour
# 1 tbsp water

Method
Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside.

Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.