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1
Wash the chicken breast and pat them dry and then slice it into one inch cubes. Now place the chicken into a clean bowl and add a marinade comprised of 1 tablespoon water, 1 tablespoon soy sauce, and 2 tablespoons cornstarch. Mix this with the chicken thoroughly. Set this aside at for about thirty minutes to fully marinate the chicken.
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2
While the chicken is marinating, you can make your sauce. Mix together the vinegar, rice wine, soya sauce, sugar, sesame oil, and cornstarch. Mix it well and set it aside.
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3
Heat oil for deep frying in a wok, when hot enough fry the cashew nuts until they are golden brown. This will take a few minutes as you don't want the oil too hot so you don't burn the cashews. So once you are have reached a golden brown colour, strain the cashews.
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4
In the same oil, fry the marinated chicken pieces and fry about half of them at a time. Stir constantly because there is cornstarch with the chicken and they will stitch to one another.
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5
When the chicken is golden brown, remove them with the slotted spoon and keep aside.
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6
In another wok, heat about one tablespoon of oil, when the oil is hot enough start by add the dried red chillies and the Szechuan peppers.
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7
Stir fry briefly until they turn dark. Frying these chilies gives a wonderful flavour to the Kung pao dish.
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8
Now add the grated ginger and saute for few seconds.
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9
When the chillies have turned dark, add the fried chicken and cashews and saute foe few seconds.
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10
Stir your sauce ingredients around making sure there is no clumps of cornstarch in there. Add your sauce and stir fry for few seconds on high heat.
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11
Turn of the heat. Your Kung Pao Chicken is ready.
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12
Enjoy it with steamed rice or egg fried rice.
