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18 December 2012,01:21 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Combine diced chicken, corn flour, soy sauce and sherry. Marinate 15 minutes.
  • Blend stock, corn flour, sugar, vinegar and soy sauce and set aside.
  • Heat oil and deep-fry chicken until white. Remove and drain on absorbent kitchen paper.
  • Heat oil with Szechuan peppercorns. When oil is hot, remove peppercorns.
  • Add chilies to oil and fry until black. Stir in ginger and shallots. Add stock mixture and stir to thicken sauce.
  • Return chicken, stir-fry 3 minutes. Sprinkle with sesame oil. Fold in cashew nuts.
  • Serve hot.  


  • 750 grams boned chicken, cut in 2 cm dice
  • 4 teaspoons corn flour
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons chicken stock
  • 4 teaspoons corn flour
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 500 ml Cooking oil, for deep frying
  • 2 teaspoons Szechuan peppercorns
  • 10 dried chilies, halved if large
  • 2 teaspoons chopped fresh ginger root
  • 4 shallots cut in 3 cm lengths
  • 1 teaspoon CSesame oil
  • 200 grams toasted cashews

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