• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1kg chicken, chopped into bite-sized pieces
  • ½ cup toasted cashewnuts
  • ½ cup sesame oil
  • 1¼ cup oil
  • Marinade (A)
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp ginger juice
  • 1 tsp chicken stock granules
  • 1 tsp salt
  • 1 tsp sugar
  • 2-3 tbsp Benedictine Dom
  • Ingredients (B)
  • 1 tbsp cornflour
  • 1 tbsp plain flour


  1. Season chicken with marinade ingredients for 3-4 hours.
  2. Just before frying the marinated chicken, toss in combined corn flour and plain flour.
  3. Heat sesame oil in a wok until hot. Reduce the heat to medium, then put in marinated chicken and fry chicken in batches until chicken is cooked through.
  4. Remove the chicken pieces and increase the heat. Return the chicken to the wok and fry again for 1-2 minutes until the chicken is crispy.
  5. Dish out and serve with a sprinkling of toasted cashew nuts for added flavour and crunch.

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