450g chicken breast, thinly sliced

100g cashew nuts

6 slices fresh ginger, thinly sliced

3 cloves garlic, thinly sliced

1 red chilli, thinly sliced

1 dessertspoon demerara or light brown sugar

2 dessertspoon light soy

1 dessertspoon dark soy

1 teaspoon sesame oil

200 ml water

Pinch of ground white pepper

2 tablespoon cornflour, for dusting

1 cup vegetable oil for deep frying


Marinade the chicken slices with  1 tablespoon light soy, sesame oil and a pinch of ground white pepper.  Leave to marinate for 30 minutes.  Coat the chicken slices in a dusting of cornflour.

Heat vegetable oil in a wok or deep saucepan and fry the cashew nuts until they just start to colour.  The cashew nuts will continue to cook so don’t leave it in the oil for too long or they will burn

Remove with slotted spoon and drain on kitchen paper and leave to cool.

Then  deep fry the coated chicken breast pieces a few at a time in hot oil until golden brown and crispy.  This should take about 2-3 minutes for each batch.  Drain on kitchen paper and repeat the process until all the pieces are fried.

In a separate saucepan add 1 tablespoon of the cooking oil and stir-fry the garlic and ginger slices until they start to turn a light golden  brown.  Add sugar and the remaining 1 tablespoon light soy, dark soy and red chilli slices.  Add water and  bring to the boil and when ready to serve add the fried chicken slices

And cashew nuts.  Toss together and transfer onto serving dish and serve immediately garnished with a few sprigs of coriander leaves or spring onions.  Leaving the crispy chicken in the sauce for too long will result in soggy chicken.   Delicious served with steamed jasmine rice or noodles.

Serves 4