Kung Pao Chicken

To make the marinade, combine the light soy sauce, shaoxing rice wine, cornflour, ground white pepper, and neutral-flavoured cooking oil in a large bowl.

Add the chicken pieces, mix well and set aside to marinate.

Meanwhile, make the kung pao sauce. Combine the white sugar, black vinegar, light soy sauce, dark cooking caramel, and shaoxing rice wine in a jug, reserving the cornflour slurry for later.

Heat a wok over a medium-high heat then add 2 tablespoons of the neutral-flavoured cooking oil. Fry the marinated chicken pieces for 5–7 minutes until they turn white. Transfer the chicken to a plate.

Return the clean wok to medium heat and add the remaining 1 tablespoon of neutral-flavoured cooking oil. Fry the thinly sliced ginger, thinly sliced garlic, and chopped rehydrated chillies for 30 seconds before adding the chicken back in.

Add the kung pao sauce mixture to the wok and stir to combine. Add the sliced spring onions, then pour in the cornflour slurry (cornflour mixed with water) and simmer, stirring, for 30 seconds. Remove from the heat. Add the toasted cashew nuts and give it a quick toss before transferring to a serving dish.

Garnish with the reserved green tops of the spring onions.