Kung Po Chicken Fillet with Cashew Nuts

Marinate chicken fillet with soy sauce and Shaoxing wine for 1 hour.

Mix batter flour with egg. Deep fry fillet in hot oil till golden brown and set aside.

Heat up 1 tbsp oil in wok and fry ginger till fragrant. Add onions, spring onion, dried chilli and continue to stir fry for 1 minute. Add Shaoxing wine. Then add mixed sauce and let it boil. Add corn starch solution to thicken sauce. Put back chicken fillet and let the sauce coat the meat.

Place on plate and garnish with cashew nuts, spring onion and coriander. Serve.