You regularly consume this Chinese style unique chicken and cashew nut with fried rice at most Chinese restaurants around. My dish involves the maximum fragrant chili oil that sets the bottom for the whole dish. I want to have the chili oil with dumplings and with all different Chinese dishes. The cashew nuts on this dish also provide it a without a doubt exceptional crunch, but the whole dish simply comes collectively virtually nicely with the spice, spring onions, crispy fried hen and a thick sauce that is to die for.
For the chili oil:
1/2 cup oil
7 cloves of garlic
1 leek, thinly sliced
1/2 cup red chili flakes
For the marination:
2 chicken breasts, sliced
1 tsp ginger, chopped
2 tbsp soy sauce
1 cup of corn starch
For the rest of the dish:
1/2 cup cashew nuts
1/4 cup red chili peppers, thinly sliced
1/2 cup spring onions, chopped
2 tbsp soy sauce
1 tbsp vinegar
1 tsp corn starch
1/4 cup water
Oil for deep frying
Steamed Daawat Basmati Rice, for serving
1 In a bowl, mix together chicken, ginger, soy sauce, and corn starch until coated well.
2 Deep fry the cashew nuts for 30 seconds and set aside. In the same pot, deep fry the chicken pieces for 3-4 minutes or until they are super crispy. Set aside.
3 To make the chili oil: Heat oil in a pan. Using your palm, bruise the garlic cloves by pressing down on a hard surface. Add the garlic to the oil and stir. Add the leek and fry for 10 minutes or until the leeks turn brown.
4 Switch off the heat and add the chili flakes. Stir and then sieve it. Set aside what is required for this dish, and save the rest for other dishes.
5 Heat 3 tbsp of the chili oil in a pan and add the red chili peppers and spring onions and stir. In a bowl, mix together soy sauce, vinegar, corn starch, and water and pour it into the pan. Stir until the mixture becomes slightly thick. If the mixture becomes too thick, add some more water.
6 Add the fried chicken and cashew nuts and toss. Serve with a bowl of steamed Basmati Rice.