Sometimes wonderful things happen with more casual approach. It was a weekday and I needed a quick and tasty appetizer for my dinner. All I had was cornflour coated fried boneless chicken leg meat cubes. I did not plan it out. Just went with the flow with the wok on fire. The outcome was a sweeter form of ginger chicken. A very common delicacy with an uncommon twist! It took only 10 minutes to be served. Here you go with the full though simple recipe.
Take 150 gm of boneless cubes of chicken leg meat in a bowl, add half egg white, 1 tbsp of cornflour, 1 tsp of crushed black pepper and pinch of salt. Mix well and refrigerate for 15 minutes. Head up refined oil in wok and add 1 tbsp of chopped ginger followed by 1 star anise and 1 tbsp of crushed black pepper. Stir fry until aromatic. Then add 2 tbsp of tomato sauce, 1 tbsp of light soy sauce, 1 tbsp of white vinegar and 1 tbsp of apple cider vinegar followed by salt and sugar to taste. Stir fry quickly and add 5-6 whole cashew nuts folowed by handful of chopped spring onion. Toss twice and add the chicken. Stir fry quickly once and adjust seasoning. Remove from heat and serve hot immediately.