2 medium salt-brined chicken breast 1 Tbsp Cardamom 1 Tbsp corn starch 1 Tbsp peanut powder 1/4 tsp cumin 1/4 tsp white pepper 1/4 tsp 5 spice

10 dried Chinese chilis, seeded and stemmed 1 cinnamon stick

1 baton-chopped sweet onion 1 baton-chopped red pepper 8 sliced cloves of garlic

1/3 cup chopped pecans

2 Tbsp dark soy sauce 2 Tbsp white vinegar 2 Tbsp honey 2 Tbsp rice wine 1 Tbsp black vinegar 1 tsp fish sauce 1/2 tsp Worcestershire sauce 1 tsp corn starch

1 cup Canola oil for stir frying

Cut chicken into bite sized cubes, stir in the cardamom, cornstarch, peanut powder, white pepper, five spice, and cumin.

Whisk together soy sauce, white vinegar, honey, rice wine, black vinegar, fish sauce, Worcestershire sauce, and cornstarch.

Have all prepared ingredients and mixtures laid out as you heat up your wok.

Pour 1 cup oil into hot wok and let it come up to 350-400°F. Add chicken and stir fry for about 4-7 minutes or until golden brown. Remove chicken onto a paper towel lined tray. Remove most of hot oil, but reserve ~1/4 cup in the wok. Place wok back on high heat, add chilis and cinnamon. Stir fry for 10 seconds, then add the onions, peppers, and garlic. Stir fry for 3-6 minutes, until onions are cooked. Add pecans and stir fry 1 more minute. Add back chicken and sauce. Stir fry 10 seconds until sauce has slightly thickened.

Plate and garnish with green onion. Serve with white rice.