Classic Kung Pao Chicken with Cashew Nuts

First slice 1 chicken breast horizontally, cut into thick slices then strips, and finally dice into uniform 1cm chicken cubes, placing them into a metal bowl.

Add 1/3 tsp salt, pepper, and 1 tbsp Shao Xing wine to the chicken, mix well; sprinkle 1 tbsp corn starch and mix; finally drizzle 1 tbsp oil and mix thoroughly to marinate and lock in moisture.

Cut 2 spring onions into sections, separating white and green parts; crush and mince 2 cloves of garlic; smash 1 piece of ginger and slice; cut 10 dried chillies into segments with scissors.

In a small bowl, add 1/2 tsp salt, 1 tbsp sugar, 1 tbsp light soy sauce, 1 tbsp black vinegar, 1 tbsp lemon juice, 1 tbsp water, 1 tsp potato starch, 1 tsp dark soy sauce, and 1/2 tbsp Shao Xing wine, mixing until sugar dissolves.

Heat wok and add 2 tbsp oil, stir-fry ginger slices, add marinated chicken cubes and stir-fry over high heat until cooked; ladle out excess oil, then add garlic, dried chilli, and white spring onion, stir-frying until fragrant.

Pour the prepared Kung Pao sauce into the wok, turn to low heat and stir-fry slowly until chicken absorbs the sauce and it reduces to a thick, glossy consistency.

Finally add green spring onion sections and fried cashew nuts, toss quickly for a few seconds, turn off heat, and transfer onto a white round plate.