Fried Chicken and Cashews in a Maple-Soy Glaze

• 1 1/2 lb slices of chicken breasts, cut into 2-3 cm (1 in) cubes
• Flour as needed
• Oil for deep frying
• 1 cup raw cashew nuts
• 2 tablespoons fresh ginger, finely chopped
• 3 tablespoons maple syrup (preferably dark syrup for its robust flavour)
• 1/4 oz soy sauce
• 2 red peppers (seeds removed and minced)
• 1 scallion cut into large chunks
• Salt, coarsely ground pepper as desired

Marinade

• 1 tablespoon vinegar
• 1 tablespoon maple syrop (preferably dark syrup for its robust flavour)
• 1 tablespoon fresh ginger, finely chopped

1. Combine the chicken with the marinade and leave it for 20 minutes. Then remove the excess moisture from the chicken and dredge it with flour.
2. While the oil for deep frying is cold, add the cashew nuts and place it over medium heat, frying the cashews until they turn golden brown.
3. Fry the chicken until it becomes crisp and golden.
4. Place the thinly sliced ginger and maple syrup in a wok and simmer. When it is slightly boiled down, add the soy sauce and boil up again.
5. Add the fried chicken and cashew nuts, the red pepper, scallion, and pepper to finish.
6. If desired, finish with a dash of coarsely ground salt.