For the chicken
Cut chicken into small diced pieces. Marinate chicken with soy, Shao Xing, and white pepper for at least 3 hours (preferably overnight). Before cooking, mix the chicken with corn flour.
For the sauce
Mix all the ingredients. The sauce should taste salty, sweet and a little bit spicy.
For the Vegetables and peanuts
Wash and roughly dice the vegetables to bite size pieces. Roast peanuts on a baking tray at 170° in fan forced over for 8 minutes. They should be a nice light gold colour.
For the dish
Heat a wok on a high heat with ½ cup grape seed oil, add the chicken coated with corn flour, and make sure the pieces are not sticking together. Cook until golden brown, and almost cooked – this will take about 4 minutes. Put the chicken into a bowl with paper towel to drain off excess oil.
In a clean wok, heat 2 tbsp. grape seed oil and bring to a high heat. Add spring onion, fresh and dried red chilli and toss for 10 seconds, then add the celery and capsicum. What you want to achieve is some char colour on all the vegetables from the high cooking heat.
Add chicken back in and toss for another 30 seconds. Add 1 cup of sauce and cook for 1 minute. The sauce should be slightly thick and glossy without reducing too much. If you feel it has reduced too much or tasting too strong add some water. If you feel it tastes good but is not saucy enough, add more sauce.
Add the toasted peanuts and give it a quick toss before plating. Garnish with celery leaves. And if you like it spicier, add in some bird eye chilli.
The Carousel would like to thank Ricky & Pinky for this recipe.