The traditional technique for this dish involves three or four stages. It's adapted so that the chicken is cooked in no time. Serve with rice or egg noodle.
1 tsp potato fluor or cornfluor
4 boneless and skinless chicken thights, cut into 2 cm chunks
1/2 tsp chinese five-spice-powder
2 tbsp groundnut oil
1 tsp Szechuan peppercorns (optional)
1 tsp chilli bean paste or same quenatity deseeded finely chopped red chilli
1 dried red chilli, deseeded and ground in a pestle and portar or a generous pinch of crushed dried chilli flakes a dash os Shaohsing rice wine or dry sherry
100 gr roasted salted cashew nuts
2 spring onions, sliced at an angle
1 tsp light soy sauce
In a bowl, combine the potato fluor or cornfluor with a tablespoonful of cold water and mix well. Add the chicken pieces, turn to coat, then season with the five-spice powder.
Heat a wok over a high heat and add the groundnut oil. When it starts to smoke, add the Szechuan peppercorns, if using, and both types of chilli and stir-fry for 30 seconds. Add the chicken mixture and leave to settle for 30 seconds, then add the rice wine or dry sherry. Toss well and cook for 3-4 minutes until the chicken is virtually cooked through.
Add the cashew nuts and cook for another minute. Add the spring onions, toss well and cook for another minute. Season to taste with soy sauce and squeeze over a little lime juice.