Springfield Cashew Chicken

Ingredients

• 700g boneless chicken thighs, cut into bite-sized chunks
• 1 cup cornstarch
• 2 eggs, beaten
• Vegetable oil, for frying
• 1 cup chicken stock
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1-inch piece ginger, minced
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 cup roasted salted cashews
• 3 spring onions, sliced
• Steamed rice, to serve

Before you cook

• Toss the chicken chunks in the beaten egg until well coated.
• Dredge the egg-coated chicken in the cornstarch, pressing to coat each piece heavily and shaking off the excess.
• Whisk the chicken stock, oyster sauce, soy sauces, sugar, and minced ginger together in a small saucepan to make the gravy base.

Steps

1. Pour oil into a deep pot or wok to a depth of 2 inches and heat it to 350°F.
2. Lower the coated chicken pieces into the hot oil in batches.
3. Fry each batch for 5 to 6 minutes, until deep golden brown and cooked through.
4. Lift the chicken out with a slotted spoon and drain it on paper towels.
5. Bring the gravy base to a simmer in its saucepan over medium heat.
6. Stir the cornstarch slurry into the simmering gravy.
7. Simmer the gravy for 1 minute, until it thickens to a glossy coating consistency.
8. Pile the fried chicken onto a bed of steamed rice.
9. Pour the hot gravy over the chicken just before serving.
10. Scatter the cashews and spring onions over the top.
11. Serve immediately so the chicken stays crisp under the gravy.