How to make it

1. Mix 1 tablespoon of Lee Kum Kee Kung Pao paste and 1 tablespoon of corn flour in a bowl. Place the diced chicken in the marinate and leave it for at least 10 minutes.
2. Stir-fry the marinated chicken in 2 tablespoons of hot oil for 2-3 minutes. Drain excess oil and put aside
3. Stir-fry dried chili until brownish, then add the ginger and garlic. Cook until fragrant
4. Add remaining Kung Pao paste with 2 tablespoons of water and chicken into the wok. Stir-fry until the chicken is cooked
5. Add cashew nuts and spring onion into the wok. Stir evenly and is ready to serve