Steps

1. Slice the green onion lengthwise, open it up, and cut into 1cm cubes. Slice the ginger thinly and cut into 1cm cubes as well. Dice the green bell pepper.
   🕒 00:00
2. Cut into the thickest part of the chicken thigh with a knife to open it up, and pound to tenderize the sinew. Dice into the same size as the green bell pepper.
   🕒 04:11
3. Place the cut chicken thigh into a bowl. Sprinkle with a pinch of salt and a pinch of pepper, and mix well until it becomes sticky.
   🕒 06:15
4. Add 1/3 egg to the sticky chicken and mix further. Once the egg is absorbed by the chicken, add 1 tsp potato starch and mix. 【This is the secret!】 Applying this marinade (Jiang) enhances the chicken's flavor, resulting in a juicy and tender texture.
   🕒 07:14
5. In a bowl, combine 1 tbsp soy sauce, 1/2 tsp oyster sauce, 2 tbsp water, a pinch of chicken powder, and 1/2 tsp sugar. Mix well to create the sauce.
   🕒 09:28
6. Prepare 2 tsp potato starch slurry.
   🕒 10:36
7. Heat oil (not listed) in a frying pan and add the green bell pepper for flash-frying. Remove once cooked.
   🕒 11:04
8. In the same oil, add the marinated chicken thigh and cook over medium-low heat, stirring occasionally. Remove and drain the oil once cooked.
   🕒 11:39
9. Discard the oil from the frying pan, add the 5cm green onion and 1 piece ginger, and stir-fry until fragrant.
   🕒 12:55
10. Return the chicken to the pan with the fragrant green onion and ginger, and mix briefly. Pour in the well-mixed sauce.
    🕒 13:11
11. Add 1 tbsp sesame oil to the frying pan and let it become fragrant.
    🕒 13:32
12. Add the 30g-40g cashews and the flash-fried green bell pepper, and toss vigorously to combine everything.
    🕒 13:54
13. Serve on a plate to complete the dish.
    🕒 14:53