Or otherwise known as Kung Pao Chicken.
I wouldn't dare claim for this to be typically Kung Pao. I've massacred the original Kung Pao recipe to suit my chompbuds. The real stuff Kung Pao uses Szechuan peppercorns ... yup, origin: Szechuan Province. And unless you like the numbing sensation of the Szechuan peppers, I'd suggest you omit them.
I did say this was simple. So, simple it shall be with no fancy ingredients, just the usual sauces and stuff you'd find in a standard asian pantry, fridge and freezer.
(Except in my case, you get 5 cans of corn and quince paste, which is anything but standard. And if you have no idea what I'm jabbering about, please visit the post previous to this one. Thank you).
about 2 cups chicken meat, bite sized
2 onions, cut into wedges
4 - 5 dried chillies
1 small bunch scallions, cut into 1" stalks / chopped (or substitute with green/red bell peppers)
1/2 cup roasted cashews
1/2 tsp hoisin sauce
1/2 tsp Chinese thick soy sauce
1/2 tsp light soy sauce
2 tbs oil
1 tbs cornflour
*Note: feel free to adjust the amount of the sauces to suit your taste.
Toss chicken and cornflour together.
Soak dried chillies in some water to soften. Remove seeds and drain.
Heat oil in pan.
Saute onions and dried chillies until lightly browned.
Stir in chicken and stir fry until browned. (Add bell peppers, if using, and stir for a minute or so).
Stir in sauces.
Turn off the heat and stir in scallion and cashews.
Serve hot with fluffy rice.
PS: Remove dried chillies before serving or you're gonna drain your district dam. For the sadistic ones, chew on them. Naw ... it's not that bad, but don't take my word for it.