- Chuck the chicken into a mixing bowl and add the corn flour, light soy and rice wine. Mix well and set to one side.
- Heat half the oil in a large wok or large non-stick frying pan over a high heat. Chuck in the onion and stir fry for 2-3 minutes until a little golden. Add the garlic, spring onions, ginger, Sichuan pepper and dried chillies. Stir fry for 1 minute until fragrant. Transfer to a plate.
- Reheat the wok over a high heat and add the remaining oil. Add the chicken and mix well. Leave for 1 minute to get some heat onto the chicken – don’t worry if it’s a little sticky in the pan, that’s just the flour – and then stir fry for 5-6 minutes or until cooked through. Chuck in the cashew nuts and stir fry for 1 minute to take on a little
- Return the veg to the pan and stir fry for 30 seconds. Turn off the heat and add the oyster sauce, soy sauce, chilli sauce and vinegar. Mix well. Add a few tablespoons of water to the wok and mix well if the sauce looks a little dry. It should be clinging to the chicken. Chuck in the coriander, toss together and serve immediately.
600g chicken thigh fillets, cut into 1-2cm strips
1 tbsp corn flour
1 tsp light soy sauce
1 tbsp rice wine
4 tbsp ground nut oil
1 onion, thinly sliced
4 cloves garlic, roughly chopped
3 spring onions, cut into 2 inch pieces and then cut in half lengthways
½ inch ginger, finely chopped
1 tsp Sichuan pepper corns
6 dried chillies, halved
60g cashew nuts
2 tbsp oyster sauce
1 tbsp dark soy
1 tbsp chilli sauce
2 tsp white wine vinegar
A small handful of coriander leaves