Instructions

1. 1

   In a bowl, combine the boneless chicken thigh pieces with baking soda, cornflour, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon dark soy sauce. Mix all ingredients thoroughly until the chicken is well coated. Let it marinate for at least 15 minutes.

   ⏱️ 5 min

   
2. 2

   While the chicken marinates, prepare the sauce. In a separate bowl, combine oyster sauce, light soy sauce, dark soy sauce, shaoxing wine, MSG, 1 teaspoon sugar, 1 teaspoon salt, and black pepper to taste. Mix well until all ingredients are combined.

   ⏱️ 5 min

   
3. 3

   Heat cooking oil in a pan or wok over medium-high heat. Add the marinated chicken pieces to the hot oil. Fry the chicken in batches if necessary to avoid overcrowding, until it is crispy and golden brown, about 5-7 minutes per batch. Once cooked, remove the chicken from the pan and set it aside.

   ⏱️ 10 min

   
4. 4

   In the same pan (add a little more cooking oil if needed), add cashews (or peanuts if preferred) and sauté them until they are lightly browned, about 2-3 minutes. Remove the cashews/peanuts from the pan and set aside. Then, add the dried red chillies, minced garlic cloves, and sliced ginger to the pan. Sauté for a few seconds until fragrant, about 30 seconds. Add the diced onions and diced red, yellow, and green bell peppers to the pan. Continue to sauté until the onions turn translucent and the bell peppers are slightly tender, about 5-7 minutes.

   ⏱️ 10 min

   
5. 5

   Return the fried chicken to the pan with the sautéed vegetables and aromatics. Pour the prepared sauce over the chicken and vegetables. Toss everything together vigorously until all the chicken and vegetables are evenly coated with the sauce. Finally, add the fried cashews (or peanuts) back into the pan and toss once more.

   ⏱️ 5 min

   
6. 6

   Garnish with chopped spring onions before serving. Serve hot with rice.

   

Kitchen Tools

Nutrition Facts (per serving)