Stir Fried Chicken with Cashewnut and Chillies - S

Ingredients list for Stir Fried Chicken with Cashewnut and Chillies - S

• 2 Chicken breast boneless, diced
• 10-12 Cashewnuts fried
• 8-10 Kashmiri dried red chillies cut into smaller pieces
• 1 Egg yolk
• 1/4 teaspoon Sugar
• Salt to taste
• Black pepper powder to taste
• 1 teaspoon Seasame ol
• 2 tablespoons Cornflour
• 1 1/2 tabl to deep fry Oil
• 1-2 tablespoons Potato starch
• 1 tablespoon Garlic finely chopped
• 1 teaspoon Ginger finely chopped
• 1 tablespoon Sichuan bean paste
• 1 tablespoon Sugar
• 1 teaspoon Rice wine vinegar
• 1 teaspoon Chinese rice vinegar
• 1 teaspoon Sesame oil
• 2-3 Spring onions thinly sliced
• 2 tablespoons Cornflour slurry
• 1 cup Rice noodles fried

Method

1. Take chicken pieces in a bowl, add egg yolk, sugar, salt, pepper powder, sesame oil and 1 tablespoon cornflour and mix well. Set aside to marinate for 15-20 minutes.
2. Heat sufficient oil in a kadai.
3. Add potato starch and remaining cornflour to marinated chicken and mix till well coated.
4. Put the chicken pieces into hot oil and deep-fry.
5. Meanwhile, heat 1½ tablespoons oil in a non-stick pan. Add Kashmiri red chillies and sauté for 1-2 minutes.
6. When the chicken turns a light golden, drain them on absorbent paper.
7. Drain the red chillie into a bowl. Add garlic and ginger to the oil remaining in the pan and sauté for 1 minute. Add Sichuan bean paste, mix and sauté for 1 minute.
8. Add sugar, salt, pepper powder and ¼ cup water, mix and cook for 1 minute. Add rice wine vinegar, Chinese rice wine and sesame oil, mix and cook for 1-2 minutes.
9. Add fried chicken pieces, spring onion and cornflour slurry, mix and cook till the mixture thickens.
10. Add fried dried red chillies and mix. Add cashewnuts and mix well.
11. Lightly crush the fried rice noodles and place on a serving platter making a well in the centre. Put the stir-fried chicken in the middle and serve hot.