Chinese Takeaway Spicy Sichuan Chicken

Steps

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1. 1
   Pour vegetable oil into a hot wok and heat until it reaches a high temperature on the verge of smoking.
   ▶ ≈4:39
2. 2
   Add the chopped onions and green peppers, cooking until the edges begin to brown and catch.
   ▶ ≈5:05
3. 3
   Add the poached chicken and salt, stirring until the chicken develops colour.
   ▶ ≈5:30
4. 4
   Add the MSG and cook until the mixture smells like a takeaway restaurant.
   ▶ ≈5:44
5. 5
   Add the water chestnuts and bamboo shoots, cooking briefly without constant stirring to allow the vegetables to fry and develop flavour.
   ▶ ≈5:51
6. 6
   Add the garlic puree and cook for about 10 seconds while stirring constantly to remove the raw flavour without allowing it to burn.
   ▶ ≈6:11
7. 7
   Add the hot bean paste and hoisin sauce, cooking for 20-30 seconds.
   ▶ ≈6:30
8. 8
   Add the black bean mix, stir to combine, and let it cook for 10-15 seconds.
   ▶ ≈6:42
9. 9
   Add the water, cherry tomatoes, chilli flakes, sugar and salt, stirring well to combine.
   ▶ ≈6:53
10. 10
    Add a touch more MSG and dark soy sauce for colour and additional seasoning.
    ▶ ≈7:07
11. 11
    Add the Chinese rice wine and stir to combine.
    ▶ ≈7:13
12. 12
    Add the potato starch slurry gradually in small amounts, stirring constantly as you add it to prevent lumps from forming.
    ▶ ≈7:20
13. 13
    Finish by adding the salted cashew nuts and stirring them through the mixture.
    ▶ ≈7:42