Kung Pao Chicken

Ingredients:
Chicken breast - 1 [diced]
Fried cashew nuts - 1 tablespoon
Dried chilli - 10 [cut in half, soaked until soft]
Pepper - 1/2 tablespoon
Onion - 1/2 [Slice]
Scallion - 2 [cut into 3cm length of each small root]
Ginger - 5 small pieces



Seasoning:
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 tablespoon black vinegar
120ml water
1 tablespoon tomato paste
Sugar 1/2 tablespoon
Sichuan powder 1 tsp
[Pre-mix evenly]


Chicken Marinate:
Sesame oil 1/2 teaspoon
1 tablespoon rice wine
Pepper
Salt 1/3 tsp
1 tablespoon oyster sauce
Sichuan powder 1/2 tablespoon
[Marinated 1 hour or more]

Steps:
1. Fry the marinated chicken dices in hot oil for about 40 seconds, take out and drain the oil.
2. Using 2 tablespoons of pepper oil, sauté the gingers, onions and scallions.
3. Put in the pre-mixed seasonings, simmer until thickened, put in the chicken dices and cashew nuts, stir-fry until the sauce coats.

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Source: http://ahteekitchen.blogspot.sg/2012/11/kong-pao-chicken.html