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4 skinless chicken thighs, cut in cubes

1 tsp salt and white ground pepper

1 tbsp cornflour

1 tbsp cooking oil

1 clove garlic, chopped

4 dried red chillies

1 tbsp rice wine or dry sherry

2-4 spring onions, thinly sliced diagonally

FOR THE SAUCE

1 tbsp RoniB's Kitchen Black Bean Chilli Paste

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp brown sugar

1 tsp dark soy sauce

In a bowl, mix together the cubed chicken, salt and ground white pepper. Add the cornflour and mix well, making sure chicken is coated.
In another bowl, mix together all the ingredients for the sauce, set aside.
Heat a wok over high heat until very hot. Add the oil.
Add the garlic and dried chillies and quickly fry for about 5 seconds.
Add the chicken pieces and stir-fry for 2-3 minutes until opaque.
Add the rice wine and cook for a further 2 minutes.
Stir in the sauce and bring to a boil. Reduce the sauce until thick and slightly sticky.
Add half the spring onions and toss for about 30 seconds and serve.
Add the remaining half of spring onions over the top.