Ingredients
Chicken 250 g (about 9 oz), water chestnuts 75 g (about 2.5 oz), oil 1500 g (about 3.3 lb), egg 25 g (about 1 egg white), small cucumber 1.
Seasonings
50 g (about 1/4 cup) water starch, 40 g (about 3 tablespoons) sugar, 15 g (1 tablespoon) each of cooking wine and soy sauce, 10 g (2 teaspoons) each of sesame oil and sweet bean paste, 2 g (1/2 teaspoon) salt, 5 g (1 teaspoon) MSG, 2 red chili peppers, and flour as needed.
Instructions
1. Cut the chicken into cubes and place in a bowl, then add egg, starch, and flour, mixing well to coat evenly.
2. Heat oil in a wok, deep-fry the water chestnuts until done and remove; add the chicken cubes and quickly stir-fry until they separate, then drain; return the wok to heat with oil, add sweet bean paste, sugar, oil, cooking wine, salt, and MSG, stir until well combined, then add the chicken cubes, nuts, cucumber slices, and red chili segments, thicken with a little cornstarch slurry, drizzle with sesame oil, and serve.