Chilli Chicken Asian Style

I made this yesterday and it was sooooo gooooddddd!!

• 3 Boned chicken breast
• ½ cup Cashew nuts or peanut, fried
• 20 g Dried red chilies
• Frying oil
• 1 tbsp Szechuan red pepper corns (didnt have it so didnt use it)
• 1 stalk Spring onion

Marinade:

• 1 Egg
• 3 tbsp Corn starch
• 1 tsp Salt

Sauce:

• 1 tbsp Dark soya sauce
• ½ tsp Jiafan rice wine (didnt have it so didnt use it)
• ¼ tsp Mined garlic (used powdered garlic)
• ½ tsp Sesame oil (didnt have it so didnt use it)
• ¼ tsp Sugar
• ½ tsp Rice vinegar (didnt have it so didnt use it)
• ½ tsp Salt
• 1 cup Cornstarchy solution (1 cup water, chicken bullion, 2 tbsp corn start)

Cut the chicken into 1" cubes. Mix with marinade for 30 minutes. In a small bowl, place all the ingredients for the sauce and mix well. Heat some oil in wok to 205C/400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 1 tablespoon oil. Heat oil and fry chiles until fragrant. Add pepper corn and spring onion, stirring and tossing together. Pour this on top of the fried chicken. Add sauce mixture to wok and cook, stirring with whisk, just until thickened. Remove from heat, pour on chicken and then sprinkle with nuts.