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1
Make the sauce by bringing the bouillon cubes and water to a boil in a saucepan.
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2
In a small bowl, mix together the 2 1/2 tablespoons of cornstarch, sugar and spice mixture with just enough cold water to make a thick paste.
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3
Add the soy sauce and red pepper and stir until smooth; then add this into the boiling bouillon water.
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4
This thickens quickly, so it doesnt take long at all to make.
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5
Once its hot, turn down to a very low heat to keep warm while you make the chicken.
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6
For the chicken: Place the chicken cubes into a bowl with a lid.
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7
Combine the flour and 1/2 cup cornstarch in a small bowl.
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8
Add 1/2 of the mixed flour and cornstarch into the bowl with the chicken, cover with the lid and shake to coat all the pieces.
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9
Set aside.
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10
Beat the egg with 1 tablespoon of milk, then add it into the bowl with the chicken and shake this again until well coated.
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11
Add the remaining flour and cornstarch to the bowl, put the lid on and give it a good shake once again.
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12
Be sure all the pieces of chicken are coated.
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13
This will make it fry up crispy.
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14
Heat the oil in a heavy pot over medium heat.
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15
Once the oil is hot you are ready to cook the chicken.
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16
Preheat oven to 200 F.
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17
Deep fry the pieces of chicken in batches.
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18
Remove them from the oil with a slotted spoon or spider when golden brown and the chicken is cooked.
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19
Place chicken in an oven-safe dish lined with paper towels.
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20
Place in the warm oven to hold until all the chicken is fried.
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21
Repeat frying the rest of the chicken.
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22
Sprinkle cooked chicken lightly with kosher salt.
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23
Serve with white rice or your favorite fried rice.
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24
We place the chicken on our plate, spoon some of the sauce over and then top with the chopped onions and the cashews.
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25
I also like to serve with sauteed garlic green beans.
